Lime Melt-Aways

Shortbread

Melt-in-your-mouth shortbread with a fresh lime zest.

  • Total Preparation Time: 100 minutes

Makes about 72 cookies

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLIcing Sugar, sifted
2 tbsp25 mLLime Juice, freshly squeezed
1 tsp5 mLVanilla
1 1/2 cups375 mLAll Purpose Flour
1/2 cup125 mLCornstarch
3 tbsp45 mLLime Rind, finely grated
1 pinch1 pinchSalt
Topping:
1 tbsp15 mLLime Juice
1 cup250 mLIcing Sugar, sifted
1/2 cup125 mLIcing Sugar, sifted
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Instructions:

  1. Using electric mixer, beat butter with sugar until light and fluffy. Beat in lime juice and vanilla. In separate bowl, combine flour, cornstarch, lime rind and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture.
  2. Transfer dough to floured work surface. Shape dough into two 9-inch (23 cm) logs. Cover with plastic wrap and refrigerate until firm, for 1 or up to 24 hours (logs can be frozen for up to 2 months; thaw in refrigerator before baking).
  3. Preheat oven to 350F (180C). Slice log into1/4-inch (5mm) thick slices. Place on parchment paper lined baking cookie sheets. Bake in centre of oven for 15 minutes or until lightly browned around the edges. Cool in pan on rack for 5 minutes. Transfer to rack to cool completely.

Topping:

  1. In small bowl, whisk together lime juice, 1 tbsp (15 mL) water and icing sugar. Spread over cooled cookies.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLIcing Sugar, sifted
2 tbsp25 mLLime Juice, freshly squeezed
1 tsp5 mLVanilla
1 1/2 cups375 mLAll Purpose Flour
1/2 cup125 mLCornstarch
3 tbsp45 mLLime Rind, finely grated
1 pinch1 pinchSalt
Topping:
1 tbsp15 mLLime Juice
1 cup250 mLIcing Sugar, sifted
1/2 cup125 mLIcing Sugar, sifted
Add to Shopping List

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