Lime Zest Cookies

Light and zingy, these buttery, green flecked shortbread- like cookies are crisp on the edges and dense in the center. I have a weakness for serving (and consuming) them with cranberry and/or mango sorbet.

Lime Zest Cookies
Prep time: 
Cook time: 
Total time: 
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fresh lime zest
  • 2¼ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  1. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the egg, lime juice and lime zest, one at a time, mixing well between additions.
  3. Scrape down the sides of the bowl, add the flour, baking powder and salt and mix until everything is well incorporated.
  4. Divide the dough into three small balls and place each ball into the center of a large Ziploc bag.
  5. Place each bag on the counter and, using a rolling pin, roll the dough from the center toward the edges until it is ¼” thick.
  6. Refrigerate at least one hour and up to two weeks. Alternatively, you can roll the dough into a 1” log.
  7. Preheat the oven to 400 degrees. Remove one sheet of dough from the freezer at a time.
  8. Using a 1” round cookie cutter, punch out cookies and place on an ungreased cookie sheet. Transfer the cookie sheet to the oven and bake until the cookies are golden brown, about 7- 10 minutes.
  9. Cool on the cookie sheet and repeat with remaining dough.
  10. Cool cookies on rack. Transfer to a tin and store for up to one week.