My life is ruled by the seasons. When autumn arrives, I have an overwhelming urge to bake bread, make hearty soups and stews, and break out the stout. Winter is all about chili and caramel flavoured Irish cream fortified hot chocolate. Spring brings all things strawberry, and summer is infused with lime.
I will admit to being a lime addict. There is nothing better than slicing open a fresh lime and nom'ing on a wedge, or drinking lime juice with a little tequila and ice. Mmmm. I came across a recipe for orange nut shortbread cookies and immediately realised it was begging to be heavily mod’d to satisfy my lime craving palate. With a little extra sugar, changing out the orange for lime, dropping the nuts, and adding lime juice, this could be the perfect cookie.
Behold: Lime Shortbread Cookies.*cues the angels*
- 1 cup powdered sugar
- 1 cup butter, softened
- ¼ cup caster sugar (aka baker's sugar)
- 2 cups flour
- ½ cup cornstarch
- 1 ½ tbsp grated lime peel (grated peel of 3 med limes,
- 4 tbsp fresh lime juice
In a large bowl beat together butter and sugars until light and fluffy. Add lime peel and lime juice; mix well. Add flour and cornstarch; mix until the dough is smooth. Shape into a ball and refrigerate for at least an hour until the dough is firm.
When dough is firm, pull off tablespoon sized bits and shape into balls that are 1 inch in diameter. Place on ungreased cookie sheet. Bake for 9-13 minutes, until cookies are set and just lightly browned. Let cool for 3-4 minutes then toss a few at a time in a bag with confectioners sugar to coat. Immediately remove from bag; let fully cool before storing.
Nom nom nom.