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Lime & Sea Salt Shortbread Cookies

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Lime & Sea Salt Shortbread Cookies

By: Jenn Alberts

This is a soft in the middle, crunchy on the outside, absolutely tender buttery and zingy cookie!

Step 1

Combine flour, powdered sugar and cornstarch in bowl. Set aside.

Step 2

Beat butter in large bowl at medium speed until fluffy and creamy. Add flour mixture and all remaining cookie ingredients; beat at low speed until dough forms.

Step 3

Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in parchment or wax paper; refrigerate until firm.

Step 4

Heat oven to 350°F.

Step 5

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.

Step 6

Place powdered sugar in bowl. Gradually stir in enough lime juice for desired glazing consistency. Spoon glaze on top of cookies. Sprinkle with zest. Let stand until glaze is hardened.

Lime Shortbread Cookies
Print Recipe

Lime & Sea Salt Shortbread Cookies

This is a soft in the middle, crunchy on the outside, absolutely tender buttery and zingy cookie!
Cook Time10 minutes
Refrigerate30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cookie, lime, mexican, shortbread

Ingredients

  • 1 3/4 cups

    all-purpose flour

  • 1/2 cup

    powdered sugar

  • 1/4 cup

    cornstarch

  • 1 teaspoon salt
  • 1 cup butter softened
  • 4 Tablespoons lime juice
  • 2 teaspoons fresh lime zest optional

GLAZE

  • 2 cups powdered sugar
  • 5-6 Tablespoons lime juice

GARNISH

  • 2 teaspoons lime zest for the very top
  • light sprinkle of sea salt add to top while glaze is wet

Instructions

  • Combine flour, powdered sugar and cornstarch in bowl. Set aside.
  • Beat butter in large bowl at medium speed until fluffy. 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 parchment or wax paper; refrigerate until firm.
  • Heat oven to 350°F.
  • 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 in bowl. Gradually stir in enough lime juice for desired glazing consistency. Spoon glaze on top of cookies. Sprinkle with zest. Lightly sprinkle with sea salt. Let stand until glaze is hardened.