Lemon and lime shortbread
Indulge in the zesty delight of our Lemon and Lime Shortbread recipe! Made with buttery goodness, a touch of vanilla, and a perfect blend of lemon and lime zest, this easy-to-follow recipe will treat you to a burst of citrus flavor in every bite. Perfect for any occasion, these shortbread cookies are light, crisp, and irresistibly delicious.
Cook time 25 min
Prep time 100 min
Ingredients:
1/3 cup butter1 tsp vanilla extract
2 cups all-purpose white wheat flour
1/2 cup corn flour
2 tbsp lemon zest
1 tbsp lime zest
Lemon and lime shortbread is a delightful and zesty twist on the classic shortbread cookie. The fresh citrus notes from the lemon and lime zest add a refreshing burst of flavor, making these cookies perfect for a light dessert or an afternoon treat. This recipe is straightforward, but the results are simply irresistible—crisp edges with a tender, buttery center. Let's dive into how to make this citrus-infused shortbread.
Instructions:
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
- In a large mixing bowl, beat the butter until it becomes creamy. You can use a hand mixer or stand mixer for this step.
- Add the vanilla extract to the butter and continue to mix until well combined.
- In a separate bowl, combine the all-purpose flour and corn flour. Mix well to ensure they are evenly distributed.
- Add the lemon zest and lime zest to the butter mixture. Mix until the zest is evenly distributed throughout the buttery mixture.
- Gradually add the flour mixture to the butter mixture, mixing on low speed. Continue mixing until the dough comes together and forms a smooth consistency.
- Roll the dough into a log approximately 1.5 inches in diameter. Wrap the log in plastic wrap and refrigerate for about 30 minutes to make it easier to slice.
- Remove the dough from the refrigerator and unwrap it. Use a sharp knife to slice the log into 1/4-inch thick cookies.
- Place the cookies on the prepared baking sheet, leaving a small space between each one.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once completely cooled, serve your Lemon and Lime Shortbread cookies with a cup of tea or as a delightful treat anytime!
Tips:
- Make sure your butter is at room temperature for easier mixing and a more consistent dough.
- Use a microplane or fine grater to zest the lemons and limes for the best texture and flavor integration.
- After mixing the dough, let it rest in the refrigerator for at least 30 minutes to help the flavors meld and make the dough easier to handle.
- Roll the dough out between two sheets of parchment paper to prevent sticking and ensure an even thickness.
- If you prefer a sweeter cookie, you can dust the finished shortbread with powdered sugar once they have cooled.
- For an added burst of flavor, consider adding a small amount of freshly squeezed lemon or lime juice to the dough.
Lemon and lime shortbread is a wonderfully refreshing take on traditional shortbread. The citrus zests not only provide a bright flavor but also an aromatic experience that elevates the cookie to a new level. Whether you enjoy them with a cup of tea or as a standalone treat, these shortbread cookies are sure to become a favorite. Happy baking!
Nutrition per serving
8 ServingsCalories 220kcal
Protein 4.42g
Carbohydrates 30g
Fiber 1.39g
Sugar 0.34g
Fat 8g
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