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Key Lime Shortbread

Key Lime Shortbread Recipe

Makes about 60


1 cup unsalted butter, at room temperature

1 tablespoon key lime juice

1/2 teaspoon salt

1 tablespoon grated key lime zest

1/2 cup powdered sugar

1/3 cup rice flour

1-3/4 cups all-purpose flour

lime sugar for garnish (recipe below)


In a large mixing bowl beat the butter, sugar, lime juice, salt, and one half
the lime zest
(1-1/2 teaspoons) until light and fluffy. Stir in the rice flour, then all-purpose
beating only enough to incorporate. The dough will be very soft.
Divide dough
in thirds.

Spoon each portion onto waxed paper or plastic wrap and form a log about 14
inches long
and 1-1/2 inches in diameter. Fold the paper over the log, then roll with your
palms until
smooth. Twist ends of the paper and refrigerate or freeze.

To make the lime sugar, place sugar and remaining zest in a blender or coffee
mill and
whirl until zest is very finely minced and sugar is lightly colored, about three

Strain mixture through a fine sieve, discarding any bits of peel that remain.
Set aside.

To Cook:

Preheat oven to 300 F. Slice chilled dough into rounds about 1/4 inch thick.
Place 1 inch
apart on ungreased baking sheets. Lightly butter the bottom of a flat-bottomed
glass and
dip into the lime sugar. Press lightly onto tops of cookies, dipping the glass
into the sugar
mixture before pressing each cookie to prevent dough from sticking.
Bake 15
to 20
minutes, until light golden. Cookies will be fragile: allow to cool five minutes
on baking
sheets before removing with a spatula to cool completely on wire racks.
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