Key Lime Shortbread Cookies (Makes 24 cookies)

Are you a fan of complex flavours? If so, this cookie, which combines sweet, salty and tangy flavours is just what the doctor ordered.

Ingredients for the cookie
• 250gms butter or margarine
• 1 tsp pure vanilla extract
• ¼ tsp salt
• Grated zest of two limes
• 1 ¼ cups icing sugar
• 2 cups plain flour

Ingredients for the icing
• ¾ cup icing sugar
• Grated zest of 1 lime
• 2 tbsp pure lime juice

Method
1. Line two biscuit sheets with baking paper.

2. Using a mixmaster, cream together the butter, vanilla, salt and lime zest until combined.

3. Add icing sugar and continue to beat until very light and fluffy.

4. Add the flour in three batches, beating until just combined.

5. Form each cooking using a tablespoon measure. Roll into a ball and place on a biscuit tray, leaving about 2.5 cms between each cookie to allow for spreading. Use a floured glass to flatten the top of each cookie to create a ‘crater’ for the icing.

6. Refrigerate the cookies on the trays for 30 – 60 mins.

7. Heat the oven to 170oC.

8. Bake the cookies for 10 minutes or until the edges are lightly golden.

9. Let cookies cool on a wire tray.

10. Make the icing by combining all the ingredients in a small bowl and mixing until smooth.

11. Spread the icing into the biscuit craters and let set.

12. The cookies can be kept in an airtight container for up to three days.

• Topics:

• Recipes
• Food