Key Lime Shortbread Cookies
Makes 80 INGREDIENTS
1 ¾ cups all-purpose flour
½ cup powdered sugar
¼ cup cornstarch
1 cup butter, softened 1 tablespoon fresh Key lime juice 2 teaspoons freshly grated Key lime zest
1 ¼ cups powdered sugar 1 teaspoon freshly grated Key lime zest, plus more to garnish 2 to 3 tablespoons fresh Key lime juice DIRECTIONS
In a large bowl, combine flour, powdered sugar and cornstarch. Using an electric mixer, beat butter until creamy. Add flour mixture, 1 tablespoon lime juice and 2 teaspoons lime zest. Beat at low speed until dough forms.
On a lightly floured surface, shape the dough into two 10-inch logs. Wrap each in plastic wrap and refrigerate 2 hours or until firm. Heat oven to 350 degrees. Reshape logs if necessary, then use a sharp knife to cut the logs into ¼-inch slices. Place an inch apart on ungreased cookie sheets. Bake 10 to 11 minutes or until edges are lightly browned.
Cool cookies for 5 to 10 minutes on the cookie sheet before removing to a rack to cool completely.
For the glaze: Combine sugar and 1 teaspoon lime zest. Gradually stir in enough lime juice to reach the desired glazing consistency. Spoon or brush glaze on top of cookies. Garnish with lime zest if desired. Let cookies stand until glaze sets.