Sweetheart Lime Shortbread Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
• Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
• Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
• Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

Steps:

• In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Steps:

• Combine flour, sugar, and cornstarch. Set aside.
• Beat butter at medium speed until creamy.
• Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
• divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
• Bake for 9-11 minutes or until edges start to brown.
• Remove from pan and let cookies cool completely.
• Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
• Spoon or brush glaze onto the tops of cooled cookies.
• Allow glaze to harden, about 15 minutes.

Steps:

• Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
• Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
• Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
• Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
• Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)

Steps:

• TO MAKE CHOCOLATE VERSION:.
• Omit the zest and juice and add 1/2 cup unsweetened cocoa powder and 1/3 cup mini chocolate chips. Bake as directed and drizzle with melted chocolate when cookies are cooled.
• Cookie Directions:.
• Beat together butter and sugar in a large bowl on medium until combined. Beat in zest and juice. Reduce speed to low and add flour and salt, beating until just combined. Chill, wrapped in plastic wrap, at least 1 hour or up to 2 days.
• Preheat oven to 325 F and arrange 2 racks in center. Line 2 large cookie sheets with parchment paper; set aside. Roll out dough on a lightly floured surface to 1/4 inch thickness. Using a 2 1/4 inch heart shaped cookie cutter, cut out shapes and place 1/2 inch apart on prepared cookie sheets. Chill 10 minutes in freezer or 20 minutes in fridge.
• Bake until cookies are set and just golden around the edges, 18 to 20 minutes. Cool slightly; using a metal spatula, carefully transfer cookies to racks and cool completely. Dust with sugar up to 5 hours before serving.