Key Lime Shortbread Cookies Recipes

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
• Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

KEY LIME SHORTBREAD COOKIES

Steps:

• 1. Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.
• 2. Beat butter in large bowl, increasing speed gradually, until creamy. Reduce speed to low and slowly add flour mixture and remaining cookie ingredients. Beat until dough forms (may need to be finished by hand).
• 3. Hand roll dough into two 10-inch logs on lightly floured surface. Wrap each log in wax paper and refrigerate for two hours.
• 4. Heat oven to 350. Reshape logs if necessary. Cut into ¼ inch slices with sharp knife. Place about 1 inch apart on ungreased cookie sheet. Bake for 9 to 13 minutes or until edges are slightly browned. Cool on cookie sheet 1 minute. Remove from sheet and cool completely.
• 5. Meanwhile, prepare glaze. Place powdered sugar in small bowl and slowly add key lime juice for desired glaze consistency. Add key lime peel and stir until mixed. Spoon or brush glaze on cookies. Let stand until glaze in hardened (about 15 minutes).
• 6. Store room temperature in sealed container or freeze.

KEY LIME SPARKLE COOKIES

Steps:

• In a medium bowl, combine the flour, powdered sugar and cornstarch and mix together. Set aside.
• In a large bowl, beat the softened butter until creamy. Add about half of the flour mixture and mix in until just combined. Add the rest of the flour, the lime juice and zest and mix until it forms a soft dough.
• Cut two large pieces of plastic wrap and lay them flat on a work surface. Divide the dough in half. Place one half in the center of one piece of plastic wrap. Fold the plastic wrap over on the dough and work the dough into a 10" log. Repeat with the second piece of dough. Seal them in plastic wrap and refrigerate for at least two hours. Remove the dough and make sure that the log is round, by rolling it on a flat surface. If you have one or more areas of the dough that have flattened out from resting, roll them a little more until they're round and refrigerate for an additional 10-20 minutes, until firm.
• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silpat and set aside.
• Use a very thin, sharp knife to slice the cookies into 1/4" slices. Place 1" apart on the cookie sheets and bake 9-11 minutes until edges are lightly browned. Cool for one minute on the cookie sheet, then transfer to a wire rack to cool completely.

KEY LIME BARS WITH SHORTBREAD CRUST

Steps:

• Preheat oven to 350°F. Butter bottom and sides of an 8-inch square baking dish. Line with parchment paper with 2-inch overhang.
• In a stand mixer with paddle attachment, mix butter, flour, and powdered sugar together on low speed until dough starts to form clumps.
• Flour your hands to press dough into bottom and ½-inch up sides of parchment lined baking dish.
• Bake in preheated oven until light golden brown, 20-22 minutes. Remove from oven and place on cooling rack.
• While crust bakes, beat eggs with an electric mixer on medium speed until light and foamy.
• Add sugar, flour, key lime juice, zest, baking powder, and salt. Mix until well combined. Pour key lime mixture over crust.
• Bake 22-25 minutes until edges are lightly golden and center is set.
• Cool in baking dish on rack. Then chill at least 1 hour before serving. (Can be made 2 days ahead. Keep refrigerated.)
• Use parchment paper overhang to remove from pan and cut into squares. Dust with powdered sugar and garnish with quartered lime wedges and additional zest, if desired.

KEY LIME SHORTBREAD COOKIES

Steps:

• Combine flour, sugar, and cornstarch. Set aside.
• Beat butter at medium speed until creamy.
• Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
• divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
• Bake for 9-11 minutes or until edges start to brown.
• Remove from pan and let cookies cool completely.
• Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
• Spoon or brush glaze onto the tops of cooled cookies.
• Allow glaze to harden, about 15 minutes.