Sweetheart Lime Shortbread Cookies Recipes

SWEETHEART COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

JALAPENO-LIME SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
• Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
• Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
• Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
• Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

SWEETHEART (SWEET & TART!) LEMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Position rack in middle of oven. Line baking sheet with parchment paper.
• Sift flour, cornstarch, baking powder, and salt into a medium bowl, and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, and vanilla, until smooth and creamy - about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
• On low speed, add the flour mixture, mixing until it is incorporated and the dough holds together in large clumps and comes away from the side of the bowl.
• Form the dough into a smooth ball. Lightly flour the rolling surface and rolling pin. Roll the dough out to an EVEN ¼-inch+ thickness. Using a 3-inch long heart-shaped cutter, cut out the hearts. Use a thin metal spatula to transfer them to the prepared baking sheets, placing them about 1"apart. Gather together the dough scraps, roll, and cut out additional hearts.
• Bake one sheet at a time, until the edges and bottoms of the cookies are lightly browned, about 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide, metal spatula to transfer them to a wire rack to cool completely.
• Glaze: In a small bowl, stir the powdered sugar, lemon juice, and lemon zest (or vanilla) together with enough cream to form a thick, spreadable glaze. Use a thin metal spatula to spread HALF (right or left half) of each cookie heart with glaze. Let the cookies sit until the glaze is firm. Cookies can be layered between sheets of waxed paper in a tightly covered container and stored at room temperature for up to 4 days. Makes apx. (24) 3-4" cookies.

SWEETHEART LIME SHORTBREAD COOKIES

Steps:

• TO MAKE CHOCOLATE VERSION:.
• Omit the zest and juice and add 1/2 cup unsweetened cocoa powder and 1/3 cup mini chocolate chips. Bake as directed and drizzle with melted chocolate when cookies are cooled.
• Cookie Directions:.
• Beat together butter and sugar in a large bowl on medium until combined. Beat in zest and juice. Reduce speed to low and add flour and salt, beating until just combined. Chill, wrapped in plastic wrap, at least 1 hour or up to 2 days.
• Preheat oven to 325 F and arrange 2 racks in center. Line 2 large cookie sheets with parchment paper; set aside. Roll out dough on a lightly floured surface to 1/4 inch thickness. Using a 2 1/4 inch heart shaped cookie cutter, cut out shapes and place 1/2 inch apart on prepared cookie sheets. Chill 10 minutes in freezer or 20 minutes in fridge.
• Bake until cookies are set and just golden around the edges, 18 to 20 minutes. Cool slightly; using a metal spatula, carefully transfer cookies to racks and cool completely. Dust with sugar up to 5 hours before serving.