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
Author: Sally Sampson
- 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
- Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
- Scrape down the sides of the bowl, add the egg, lime juice and lime zest, one at a time, mixing well between additions.
- Scrape down the sides of the bowl, add the flour, baking powder and salt and mix until everything is well incorporated.
- Divide the dough into three small balls and place each ball into the center of a large Ziploc bag.
- 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.
- Refrigerate at least one hour and up to two weeks. Alternatively, you can roll the dough into a 1” log.
- Preheat the oven to 400 degrees. Remove one sheet of dough from the freezer at a time.
- 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.
- Cool on the cookie sheet and repeat with remaining dough.
- Cool cookies on rack. Transfer to a tin and store for up to one week.