Lime Shortbread Cookies Food

KEY LIME SHORTBREAD COOKIES

Steps:

• Combine flour, powdered sugar and cornstarch in bowl. Set aside.
• Beat butter in large bowl at medium speed until creamy. Add flour mixture and all remaining cookie ingredients; beat at low speed until dough forms.
• Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.
• Heat oven to 350°F.
• Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-11 minutes or until edges are lightly browned. Cool 5-10 minutes on cookie sheet; remove to cooling rack. Cool completely.
• Place powdered sugar and 1 teaspoon lime zest in bowl. Gradually stir in enough lime juice for desired glazing consistency. Spoon or brush glaze on top of cookies. Sprinkle with lime zest, if desired. Let stand until glaze is hardened.

LIME MELTAWAYS

Steps:

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1/3 cup of the powdered sugar on medium-high speed until light and pale, about 2-3 minutes.
• Add the lime zest, lime juice, and vanilla and mix again, scraping down the sides of the bowl.
• Add the flour, cornstarch, and salt, mixing until combined. At first it might not seem like the dough will come together, but let it keep mixing and it will form into a nice dough, about the consistency of play-dough.
• Divide the dough into 2 equal pieces and roll each half into a 1 1/4-inch diameter log (about 9-inches long each). Wrap tightly in plastic wrap and place in the fridge for 1 hour to chill.
• Preheat oven to 350 degrees F. Unwrap the two logs of dough and slice into 1/4-inch discs using a sharp knife. Place the disks on parchment-lined baking sheets and bake for 13-14 minutes until barely golden around the edges.
• Cool for 8-10 minutes, then transfer half of the cookies to a large ziploc bag along with the reserved 2/3 cup of powdered sugar. Toss gently to coat each cookie with powdered sugar, then remove the cookies to a plate and repeat with the remaining cookies. A few of the cookies will probably break while being tossed with the powdered sugar, but they still taste good!
• Store in an airtight container on the counter for up to 2 weeks. Supposedly they taste even better after a week or two since the lime flavor comes through stronger, but I haven't been able to keep any around that long!

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.

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.

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

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 SHORTBREAD WITH DRIED CHERRIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Preheat oven to 325°F Butter 13x9x2 inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
• Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
• Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.

LEMON-LIME BASIL SHORTBREAD COOKIES

Steps:

• Preheat oven to 375°F. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
• Bake until edges are brown, about 20 minutes. Transfer to a wire rack; let cool.

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.

LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
• Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
• Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.

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.

CORNMEAL LIME SHORTBREAD FANS

Steps:

• Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
• Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
• Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
• Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
• Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)