Lime Shortbread Cookies
Serves: 80
 
Ingredients
  • 10 tablespoons salted Irish butter, softened
  • 1⁄2 cup confectioners’ sugar*
  • 2 tablespoons fresh lime zest
  • 1⁄4 teaspoon lemon extract
  • 1 1⁄2 cups all-purpose flour*
  • Garnish: neon green sanding sugar**
Instructions
  1. In a large bowl, beat together butter, confectioners’ sugar, lime zest, and lemon extract with a mixer at medium-high speed until light and creamy, 2 to 3 minutes. Beat in flour at low speed until thoroughly incorporated, scraping down sides of bowl as necessary.
  2. Place a long (approximately 18- to 20-inch-long) plastic wrap sheet on countertop and sprinkle plastic heavily and evenly with sanding sugar. Shape cookie dough into a long, narrow log, approximately 1-inch thick, and place longways in sanding sugar, rolling dough log to coat evenly, adding more sanding sugar, if necessary. Wrap dough log securely with plastic wrap and refrigerate for 4 to 24 hours, checking log often and rolling it again gently to keep a round shape.)
  3. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  4. Unwrap dough log and place on a cutting surface. Using a very sharp knife, cut 1⁄4-inch slices from log and place 2 inches apart on prepared baking sheets.
  5. Bake until cookies are firm and bottoms are golden brown, 10 to 12 minutes. Remove cookies to wire cooling racks and let cool completely. Store cookies at room temperature in an airtight container with layers separated by wax paper.
Notes
*Measure by spooning into a dry-measure cup and then scraping off excess with a knife to level.
**We used Sunny Side Up Bakery.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lime-shortbread-cookies/