Glazed Key Lime Shortbreads
Carla posted an interesting recipe...not something I'd make for myself since I don't like key lime, but you can bet I'll be making these for my mom the next time I need to bribe her.
Glazed Key Lime Shortbreads
Cookie dough:
1 1/2 c. flour
1/2 c. powdered sugar
1/2 c. cornstarch
1 c. butter - softened
1 T. lime juice*
2 t. grated lime peel*
Combine flour, sugar and cornstarch in a large bowl and set aside. In a seperate bowl, beat the butter until creamy, then add flour mixture and remaining ingredients - beat until a dough forms.
Separate the dough into two equal portions and form 10" logs with each portion. Wrap each log in plastic wrap and refridgerate 2 hours.**
Slice the chilled dough into 1/4" inch slices and place 1" apart on a non-greased cookie sheet.*** Bake for 10 minutes at 350.
Let cool completely and then glaze.
GLAZE:
Combine 1 1/4 c. powdered sugar, 1 t. lime peel and 2 or 3 T. of lime juice. Whisk until blended and pour into a ziplock sandwich bag. When the cookies are cooled, snip a very small corner of the bag to squeeze out the glaze.
Glazed Key Lime Shortbreads
Cookie dough:
1 1/2 c. flour
1/2 c. powdered sugar
1/2 c. cornstarch
1 c. butter - softened
1 T. lime juice*
2 t. grated lime peel*
Combine flour, sugar and cornstarch in a large bowl and set aside. In a seperate bowl, beat the butter until creamy, then add flour mixture and remaining ingredients - beat until a dough forms.
Separate the dough into two equal portions and form 10" logs with each portion. Wrap each log in plastic wrap and refridgerate 2 hours.**
Slice the chilled dough into 1/4" inch slices and place 1" apart on a non-greased cookie sheet.*** Bake for 10 minutes at 350.
Let cool completely and then glaze.
GLAZE:
Combine 1 1/4 c. powdered sugar, 1 t. lime peel and 2 or 3 T. of lime juice. Whisk until blended and pour into a ziplock sandwich bag. When the cookies are cooled, snip a very small corner of the bag to squeeze out the glaze.
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