Iced Lime Shortbread Cookies Food

ICED LIME SHORTBREAD COOKIES

Steps:

• In a bowl, cream together butter and sugar. Add vanilla and lime zest and stir to combine.
• In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough may look crumbly, but will hold together when pinched between two fingers.
• Shape into a long, round tube about 2 inches thick and wrap in wax paper. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into 1/4 inch slices and place on lined baking sheet.
• Bake for 10-12 minutes or until cookies barely begin to brown around edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely.

LIME-GLAZED COOKIES

Steps:

• With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
• Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
• To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

EMILY'S ICED SHORTBREAD COOKIES

Steps:

• Cream the butter and sugar until smooth.
• Add flour and mix to combine well.
• Cover and chill until firm enough to roll out.
• Roll out on a lightly floured cutting board and cut out using lightly floured cookie cutters.
• Bake at 350°F on baking sheets until pale golden in color, about 10 minutes.
• Remove to racks to cool completely.
• Mix icing together and tint as desired and chill slightly.
• When cookies are cooled, ice cookies as desired.

KEY LIME SHORTBREAD COOKIES

Steps:

• Combine flour, sugar, and cornstarch. Set aside.
• Beat butter at medium speed until creamy.
• Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
• divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
• Bake for 9-11 minutes or until edges start to brown.
• Remove from pan and let cookies cool completely.
• Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
• Spoon or brush glaze onto the tops of cooled cookies.
• Allow glaze to harden, about 15 minutes.