Description
This shortbread recipe is buttery and delicious with a tart lime flavor and citrus icing. They’re super easy to make and are lovely in the springtime!
Ingredients
Scale
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 2 limes, zest and juice divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 4 large egg yolks
- 2 1/2 cups all-purpose flour
- 1 1/4 cups powdered sugar
Instructions
- Cookies: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and granulated sugar together for 2 minutes on medium speed. Add in the zest from 2 limes (about 1 tablespoon), and mix for 30 seconds until combined. Reserve the limes for their juice.
- Add in the vanilla, salt, and yolks and mix until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Place 2 sheets of plastic wrap on your clean counter. Divide the dough into 2 equal portions and place each portion onto the plastic wrap. Form each dough into 2 equal logs, 2- inches in diameter. Wrap the dough in the plastic wrap tightly, smoothing the shape out after it’s wrapped. Place the wrapped dough into the refrigerator for 2 hours, or until completely chilled.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Remove the dough from the refrigerator and slice into 1/4- inch slices with a sharp knife. Place the cookies on the prepared baking sheet and bake for 14 – 16 minutes, until the cookies are golden at the edges.
- Allow the cookies to cool on a wire rack.
- Icing: In a medium bowl whisk together the powdered sugar and 2- tablespoons of the fresh lime juice from the reserved limes until smooth.
- Dip each cookie into the icing, and place on the wire rack to let the icing set.
Notes
Store airtight at room temperature for up to 5 days.
Freeze airtight for up to 2 months. Thaw at room temperature.
