Lime Shortbread
To this classic shortbread cookie recipe, we added lime juice and zest for some kick. To ensure a proper texture and good cooking time, don’t forget to roll out the…
Instructions
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1
In a bowl, combine the flour and salt.
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2
In another bowl, cream the butter, icing sugar, lime zest and juice with an electric mixer. Add the egg and egg yolk. Mix until smooth. With the machine running on low speed or with a wooden spoon, stir in the dry ingredients. Shape the dough into two discs with your hands. Cover with plastic wrap and refrigerate for 1 hour.
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3
With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
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4
On a floured work surface, roll out one disc of dough at a time until ¼ inch (5 mm) thick. Cut out cookies using a 3 ½-inch (9 cm) tall Christmas tree-shaped cookie cutter. Reuse any dough scraps.
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5
Bake one sheet at a time for 12 minutes or until the bottoms and sides of the cookies are slightly golden. Let cool completely on the baking sheets, about 1 hour.
To this classic shortbread cookie recipe, we added lime juice and zest for some kick. To ensure a proper texture and good cooking time, don’t forget to roll out the dough to the recommended thickness. Shaped like fir trees, the kids will quickly run away with a few cookies in hand.
