Zesty Lime Shortbread Cookies
Shortbread Cookies Served with Gelato & Raspberry Coulis
A Raspberry Lime Rickey may have gotten its start in the post Civil-War Washington D.C. bar circuit, but talk to any New Englander and they will say it’s as New England as it comes. Synonymous with summer, it’s a drink that’s a little bit tart, a little bit sweet and has a hint of raspberry. So why not use this same flavor combination in a cookie? This shortbread cookie with a zesty lime icing gets all gussied up when served with rich vanilla gelato and topped with a raspberry coulis.
The beautiful part about this dessert is you can make it all ahead if you are having guests so you can stage your creation. In my reading about various methods for making a coulis I have learned that many chefs prefer frozen raspberries for the richest color and flavor. However; being the purist I am, I am drawn to finding fresh raspberries in season and eating half the carton before concocting my sauce. In the northeast we are hitting peak season so get ready!
Zesty Lime Shortbread Cookies
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 1/2 teaspoons lime zest
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup powdered sugar
- 3 tablespoons lime juice- roll it first to get the juices flowing! And add gradually to achieve the right consistency.
- 1 1/2 teaspoon lime zest
- In a stand mixer or separate bowl mix butter, sugar. Once combined add vanilla extract until a creamy consistency is achieved. Stir in lime zest until combined.
- In a separate bowl combine your dry ingredients- flour and salt. Ensure you measure flour carefully by spooning into a measuring cup to ensure the flour is not compacted by scooping and leveling which may make your cookies too dry and crumbly. Slowly add flour mixture into wet ingredients until the mixture no longer sticks to the sides of the bowl (if it does you may add more flour a teaspoon at a time).
- Remove dough from bowl and roll into a long tube about 2 1/2 “ thick and wrap in cling wrap. Refrigerate for two hours.
- Once dough is almost done chilling, preheat oven to 350 degrees.
- Place chilled dough on cutting surface and slice into ¼” slices and place on baking sheet- you can place them very close to each other since they don’t spread.
- Bake for 9-11 minutes or until you see the edges form a light brown crisp on them.
- Cool on cookie sheet for 10 minutes before moving to a cooling rack where you will ice them once they are completely
- Combine sugar, lime juice and lime zest until you achieve a thin, soupy consistency. It will harden shortly after topping the cookie with it so it can be quite thin.
- Spoon on top of the cookies and give a quick swirl with the back of the spoon if you want it to spread on the cookie and not remain in the center only. Allow to harden completely before moving.
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