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SideChef
Recipes
American
Key Lime Shortbread Cookies

10 INGREDIENTS • 13 STEPS • 50MINS

Key Lime Shortbread Cookies

Recipe

2.0

1 rating
Sweet and tart, creamy and silky - these surprising cookies are filled with magic! Perfect for garden teas or springtime cookie celebrations! Tender, buttery shortbread with a touch of fresh key lime curd...sweet and simple with a touch of almond and vanilla make these the perfect little cookie.
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Sweet and tart, creamy and silky - these surprising cookies are filled with magic! Perfect for garden teas or springtime cookie celebrations! Tender, buttery shortbread with a touch of fresh key lime curd...sweet and simple with a touch of almond and vanilla make these the perfect little cookie.
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

50MINS

Total Time

$0.69

Cost Per Serving

Ingredients

Servings
12
us / metric
Shortbread Cookies
Unsalted Butter
1 cup
Unsalted Butter, room temperature
Granulated Sugar
2/3 cup
Granulated Sugar
Vanilla Extract
1 tsp
Vanilla Extract
Almond Extract
1/2 tsp
Almond Extract
All-Purpose Flour
2 cups
All-Purpose Flour
plus 2 Tbsp (sifted and spooned)
Key Lime Curd
1 cup
Key Lime Curd, divided
Glaze
Powdered Confectioners Sugar
1 cup
Powdered Confectioners Sugar
Lime
1 1/2
Limes, zested, juiced
Vanilla Extract
1 tsp
Vanilla Extract
Light Corn Syrup
1 tsp
Light Corn Syrup

Nutrition Per Serving

VIEW ALL
Calories
357
Fat
17.0 g
Protein
3.6 g
Carbs
46.8 g
Love This Recipe?
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Key Lime Shortbread Cookies
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

Author's Notes

The dough needs to chill overnight.

Makes 36 cookies.

Cooking Instructions

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step 1
Beat the Unsalted Butter (1 cup) on high speed with a handheld or stand mixer until creamy, about 1 minute.
step 2
Switch mixer to medium speed and add the Granulated Sugar (2/3 cup), Vanilla Extract (1 tsp) and Almond Extract (1/2 tsp), scraping down the sides and the bottom of the bowl as needed.
step 3
Turn the mixer off and add 1 cup of the All-Purpose Flour (2 cups) (plus 2 Tbsp), then turn the mixer on low and slowly beat just until combined. Add the remaining 1 cup of flour and again mix slowly just until a very soft dough is formed.
step 4
Press the dough down into bowl, tightly cover with plastic wrap to chill overnight.
step 5
The next day, remove the cookie dough from the refrigerator an hour before you intend to start baking.
step 6
Preheat oven to 350 degrees F (175 degrees C).  Line baking sheets with parchment paper (parchment paper seems to work better than silicone mats for these shortbread cookies).
step 7
Roll the cookie dough into 1-inch balls, making sure they're nice and smooth. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it, but you can pinch the dough back together gently.
step 8
Fill each impression with a scant 1/2 teaspoon of Key Lime Curd (1/2 cup). Place prepared cookies in the refrigerator for 30 minutes or freeze for 10 minutes – this step is MANDATORY!
step 8 Fill each impression with a scant 1/2 teaspoon of Key Lime Curd (1/2 cup). Place prepared cookies in the refrigerator for 30 minutes or freeze for 10 minutes – this step is MANDATORY!
step 9
Bake the shortbread thumbprint cookies for 12 to 14 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake!
step 10
Remove from oven and immediately spoon an additional 1/2 teaspoon of Key Lime Curd (1/2 cup) into each cookie, smoothing it around to fill the indentation evenly. Allow the cookies to cool on the baking sheet. Cool to room temperature before glazing.
step 10 Remove from oven and immediately spoon an additional 1/2 teaspoon of Key Lime Curd (1/2 cup) into each cookie, smoothing it around to fill the indentation evenly. Allow the cookies to cool on the baking sheet. Cool to room temperature before glazing.
step 11
To make the glaze, whisk together the Powdered Confectioners Sugar (1 cup), juice from Limes (1 1/2), Vanilla Extract (1 tsp) and Light Corn Syrup (1 tsp) until smooth. Add more lime juice to thin out or add more powdered sugar to thicken to your desired consistency.
step 12
Carefully drizzle over cooled cookies and allow the glaze to set (you can refrigerate to speed this process up). You can sprinkle drizzled glaze with Lime Zest for a pop of color and flavor!
step 12 Carefully drizzle over cooled cookies and allow the glaze to set (you can refrigerate to speed this process up). You can sprinkle drizzled glaze with Lime Zest for a pop of color and flavor!
step 13
Store cookies covered at room temperature for 3 days or in the refrigerator for 5 days.  Baked cookies can be frozen up to 30 days – thaw overnight in the refrigerator.
step 13 Store cookies covered at room temperature for 3 days or in the refrigerator for 5 days.  Baked cookies can be frozen up to 30 days – thaw overnight in the refrigerator.

Tags

American
Comfort Food
Snack
Shellfish-Free
Cookies
Easter
Dessert
Vegetarian
Mother's Day
Spring
Summer
Valentine's Day
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