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Buttery and Tart Lime Shortbread Cookies Recipe

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★★★★★

4.8 from 355 reviews

Buttery and Tart Lime Shortbread Cookies are delicate, melt-in-your-mouth treats bursting with fresh lime zest and juice, offering a perfect balance of rich butteriness and bright citrus tang. Coated in a fine dusting of powdered sugar, these cookies are an elegant yet simple dessert perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 340 g unbleached all-purpose flour (plus 2 tablespoons)
  • 114 g granulated sugar
  • 10 g fresh lime zest (about 5 teaspoons)
  • 227 g unsalted butter (room temperature)
  • 0.5 tsp kosher salt
  • 30 ml fresh lime juice (about 2 tablespoons)

For Coating

  • 1 cup powdered sugar (sifted)

Instructions

  1. Cream the Butter Mixture: In a large bowl, cream together the room temperature unsalted butter, granulated sugar, and fresh lime zest until the mixture is light and fluffy, which usually takes about 2-3 minutes.
  2. Add Lime Juice and Salt: Mix in the fresh lime juice and kosher salt thoroughly until the mixture is smooth and well combined, enhancing the tart flavor of the cookies.
  3. Incorporate the Flour: Gradually add the unbleached all-purpose flour to the butter mixture, stirring gently until the dough comes together in cohesive clumps. Avoid overmixing to keep the dough tender.
  4. Chill the Dough: Divide the dough into two equal logs. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up for easier slicing.
  5. Prepare for Baking: Preheat your oven to 350°F (175°C) or, if using a pressure cooker with a bake setting, set it accordingly. Line a baking tray with parchment paper to prevent sticking.
  6. Slice and Arrange: Remove the chilled dough from the refrigerator and slice each log into 1/4-inch thick rounds. Place them evenly spaced on the prepared baking tray.
  7. Bake the Cookies: Bake the cookies in the oven or pressure cooker for 15 to 18 minutes, or until the edges just start to turn a light golden brown, indicating they are perfectly baked.
  8. Cool on Tray: Let the cookies cool on the baking tray for about 5 minutes to set before transferring them to a wire rack.
  9. Toss in Powdered Sugar: While still warm, gently toss the cookies in sifted powdered sugar to coat, adding a delicate sweetness and classic appearance.
  10. Final Cooling and Coating: Allow cookies to cool completely on the wire rack, then dust or coat them again with powdered sugar for an extra layer of sweetness before serving.
  11. Storage: Store these cookies in an airtight container at room temperature or freeze them for longer storage, maintaining freshness and flavor.

Notes

  • Chilling the dough is crucial as it helps the cookies hold their shape during baking.
  • Use fresh lime zest and juice for the best vibrant flavor.
  • Make sure butter is at room temperature for easier creaming.
  • Cookies are best enjoyed within 3-5 days but can be frozen for up to 2 months.
  • If you don’t have a pressure cooker with a bake setting, a conventional oven at 350°F (175°C) works perfectly.

Keywords: lime shortbread cookies, lime zest cookies, tart lime cookies, buttery shortbread, citrus cookies, easy cookie recipe

Find it online: https://thedishspot.com/buttery-and-tart-lime-shortbread-cookies-recipe/