Key Lime Shortbread Cookies

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These shortbread cookies are loaded with enough lime flavor to make you pucker up. They have a delicate, buttery, melt-in-your-mouth texture and are topped with a glaze made with both lime juice and zest.

Ingredients

  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • ÂĽ teaspoon fine sea salt
  • Grated zest of 2 limes
  • 1ÂĽ cups confectioners’ sugar
  • 2 cups unbleached (all-purpose) flour

For the Glaze

  • Âľ cup confectioners’ sugar
  • Grated zest of 1 lime
  • 2 tablespoons fresh lime juice

Method

Line two cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, salt, and lime zest on medium speed until combined. Turn the mixer speed down to low and add the confectioners’ sugar, then mix on medium-high speed for 3 to 5 minutes, until very light and fluffy.

Add the flour in thirds, beating until just combined, no more than 2 minutes.

Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between them to allow for spreading. Lightly spray the bottom of a flat-bottomed measuring cup with nonstick spray and flatten the top of each cookie slightly. Refrigerate for at least 30 minutes, and up to 1 hour, before baking.

Position the racks in the middle and lower third of the oven and preheat the oven to 350°F.

Bake the cookies for 8 to 10 minutes, rotating the pans halfway through the baking time, until the edges are lightly golden. Let cool completely on a wire rack.

To make the glaze: Mix the confectioners’ sugar, lime zest, and lime juice in a small bowl until smooth. Add water 1 teaspoon at a time if necessary to reach a nice spreading consistency.

Drop a dollop of glaze on each cookie and let set. The cookies can be stored in an airtight container for up to 3 days.

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