Key Lime Shortbread Cookies
Key Lime Cookies Recipe

Key Lime Shortbread Cookies

Tender, tangy key lime cookies that will absolutely melt in your mouth! Slice and bake makes them extra easy!

The Story Behind the Recipe
80
cookies
20 min
PREP TIME
4 hrs
TOTAL TIME

Ingredients

Cookie

1 3/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 cup cornstarch

1 cup Land O Lakes® Butter softened

1 tablespoon fresh Key lime juice

2 teaspoons freshly grated Key lime zest

Glaze

1 1/4 cups powdered sugar

1 teaspoon freshly grated Key lime zest

2 to 3 tablespoons fresh Key lime juice

Garnish

Freshly grated Key lime zest, if desired

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.

  4. STEP 4

    Heat oven to 350°F.

  5. STEP 5

    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.

  6. STEP 6

    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. Let stand until glaze is hardened.

Tip #1

Read more about this recipe on Recipe Buzz® Blog.

Nutrition

40Calories
2.5Fat (mg)
5Cholesterol (mg)
20Sodium (mg)
5Carbohydrates (g)
0Dietary Fiber
<1Protein (g)

Reviews

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  May 13, 2017

I adapted these to be orange flavored, so I feel as if I can't fairly rate it because I changed the recipe. I feel as if this recipe should specify that salted butter should be used. I literally had these mixed and ready to shape before I realized there was no salt in the recipe. I then remembered from another baking seizure that salted butter is often used in shortbread because table salt will be crunchy in the final cookie. I had to add some, cookie was very bland without. I think some of the other bakers who struggled with the flavor may have used unsalted butter.

— says Jess
Helpful?
  April 02, 2017

Just made these for the first time. I shaped some according to the recipe's directions. I also experimented with a cookie press with the attachment I use for making cheese straws. Perfect! This will be one of my go-to recipes. They came out delicate and crisp, but did not crumble/fall apart as some others say they experienced. I'll glaze the cookies and dust the straws with powdered sugar.

— says KDC
Helpful?
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