These melt in your mouth cookies are the perfect little treat with the tart lime glaze and softness of shortbread-like cookies they are a great afternoon treat!
So, if you haven't already figured it out already, I love citrus! When I was younger if you offered anything lemon or lime flavoured I would have passed without hesitation, but now, if there's a lemon flavoured dessert on any menu, it's the only thing I choose.
For some reason, I also feel less guilty about eating something that has more of a fresh flavour like citrus; it just feels healthier. I know this isn’t true, but it sure is something I like to tell myself.
Now there are a couple of rules that you absolutely must follow:
1. Be sure that you allow your cookie dough to cool for a minimum of 1 hour before you cook them.
2. Be sure to cool before you put on the cooling rack or your cookies will fall apart.
3. Do not put chilled cookie dough onto a hot cookie sheet. Doing so will cause the cookies to melt before they bake.
Now, follow these easy steps you will have the most delicious refreshing cookies you will ever taste.
prep time 10 minutes + 1 hour to chill
cook time 13 minutes
total time 1 hour 23 minutes
servings 20 - 24 cookies
14 tbsp butter softened
1/2 cup icing sugar
zest of 2 lime
juice of 1 lime
1 1/2 cups flour
1/4 cup corn starch
1/4 tsp salt
In the bowl of your stand mixer whip the softened butter until light and fluffy. Add in the icing sugar, lime zest + lime juice and beat until fully combined.
In a small bowl combine flour, corn starch + salt. Add flour mixture to the butter and stir until just combined. Cover with Saran Wrap and place in the refrigerator for a minimum of 1 hour to chill.
Preheat oven to 350. Form cooled dough into 3/4 inch balls and place on a parchment-lined baking sheet. Press each cookie down slightly then bake for 13 minutes or until very lightly browned. Allow to cool before transferring to a cooling rack.
*If you are going to use the same baking sheet for the second batch of cookies be sure to allow your tray to fully cool before putting cold cookie dough on the tray.
1 cup icing sugar
juice of 2 limes
zest of 1 lime
In a small bowl combine icing sugar and lime zest. Stir until well combined then add in the juice of the limes and stir well. If the glaze is too thin add additional icing sugar to thicken.
Allow cookies to cool completely before drizzling with the glaze.