Lime Meltaway Cookies
Serves 12
10 mins prep
10 mins cook
45 mins resting
65 mins total
Melt-in-your-mouth lime shortbread cookies with a sweet lime glaze.
Lime cookie dough
Lime glaze
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Do ahead
This dough can be made ahead of time and stored in the fridge or freezer until ready to use.
Make the dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes. Add powdered sugar and beat until fully incorporated, about a minute more.
Add the 1 tablespoon of lime zest, 2 tablespoons of fresh lime juice and vanilla extract and mix on low.
In a separate bowl whisk together the all-purpose flour, cornstarch and salt.
Slowly add the dry ingredients to the butter mixture, mixing just until combined.
Place the cookie dough on plastic wrap and wrap tight. Refrigerate for at least 2 hours.
Roll out the dough on a floured surface to ⅜ inch thick. Punch out circles with a 3-inch cutter.
Preheat the oven to 350°F.
Place 2 inches apart on a parchment lined baking tray and pop in the freezer for at least 15-20 minutes to freeze solid before baking.
Bake for 10 minutes. Do not overbake as these cookies should not take on a lot of color.
Let sit on the baking pan for 5 minutes before removing to a cooling rack and to cool completely.
Make the glaze
Sift powdered sugar into a medium bowl. Add lime juice and heavy cream. Whisk until there are no lumps.
Spoon or pipe onto cooled cookies. Sprinkle lime zest over the top while the glaze is still wet.
Allow the glaze to fully set before storing in an airtight container.
