Today I’m back on the citrus circuit but don’t tell my lemons that I’ve sneaked in some limes. I’m expanding my palate with these Lime Shortbread Cookies.
These cookies are so delicate and the lime zest is so refreshing and provides a nice little pop of flavor. I bet you can’t eat just one – I know I couldn’t!
Lime Shortbread Cookies
- 1 cup flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 stick unsalted butter cut into cubes (1/2")
- 2 tbl limes zest (fine)
- 1/2 tsp vanilla extract
- 2 ozs. high quality white chocolate chopped fine
- 1/4 cup chopped almonds (toasted)
- Preheat oven to 325 and butter a 8x8 baking pan (metal)
- In a food processor add the flour, powdered sugar and salt - mix
- Add butter cubes, 1 tablespoon lime zest and vanilla - just process until the dough forms a clump
- Pat dough in metal then pierce all over with a fork
- Cut dough into ninths then cut in each in half diagonally
- Bake until the dough is golden brown firm to tough - about 30 minutes (though mine took a lot shorter but I think I may have set my oven too high - just check after 15 minutes)
- Remove from oven and cut through again following lines from before.
- Cool in pan on wire rack then carefully remove.
- Melt chocolate in a double boiler then drizzle over tops of cookies
- Add chopped almonds and rest of lime zest
- Note: to toast almonds, place in a dry frying pan over medium heat and stir until fragrant - about 5-7 minutes
- Cookies will take about an hour to set up
I know my lemons might be a tad jealous that they are just hanging in the fruit bin, but I do have plans for them later this week! They’ll get their day in
court a new recipe soon!
You might want to make a batch of the lime cookies and these lemon shortbread cookies as well in case you don’t want to play favorites!