Ayman loves sweets and baked goods and I love baking, so, if that's all it takes to be happy then we are clearly insanely happy and meant to be together. Right?! Whatever. So after night after night of hearing, "Do we have anything for dessert?" I decided to head into the kitchen and bake something. Now, I could have said "What would you like me to make you?" but I did not. As you should all know, it is usually all about me and although I am not a big sweet eater I do love me some shortbread. So I made "him" shortbread, I also had a ton of leftover limes from my previous days adventures in salsa so I decided to make them lime shortbread cookies and was I ever glad I did. These cookies were fantastic, buttery, flaky and totally satisfying. You could definitely drizzle them in dark chocolate for some added decadence. Mine, of course, became German Shepherd shortbread cookies because I have a sickness and am obsessed with my two dogs (who are by the way the greatest, cutest, smartest and sweetest dogs on the planet and no, I am not lying or exaggerating its the darn truth), but, yours can become whatever you want! Sur la Table has a great selection of cookie cutters and that's where I got mine. Be creative and have fun! I hope you enjoy this recipe as much as we did.
Lime Shortbread Cookies
By: Vanessa Madigan
Ingredients:
2 cups all purpose flour
1 cup cornstarch
1 tsp. salt
1 1/2 cups(3 sticks) unsalted butter at room temperature
1 1/2 cups confectioners' sugar
3 tbsp. grated lime zest
Directions:
- Sift the flour, cornstarch and salt in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is light in texture and smooth, about 2-3 minutes.
- Add your confectioners' sugar and the lime zest and cream until it is relatively smooth, scraping down the bowl as needed.
- With your mixer on low, mix in the dry ingredients until they are blended.
- Place your dough on a lightly floured surface and roll out into a large disc continue to roll the dough until it reaches approximately 1/4" thickness.
- Cover with plastic wrap and place in the refrigerator for about 30 minutes
- Preheat the oven to 350
- Remove your dough from the refrigerator and proceed to cut into your desired shapes.
- Bake your cookies for about 20 minutes or until the edges are light golden brown.
- Allow cookies to cool completely on a rack, they will harden as they do, and enjoy!
Hey Mom, are they done yet?!
