Key Lime Shortbread
INGREDIENTS
- Servings: 60
- 1 cup unsalted butter, at room temperature
- 1 tablespoon key lime juice
- 1/2 teaspoon salt
- 1 tablespoon grated key lime zest
- 1/2 cup powdered sugar
- 1/3 cup rice flour
- 1-3/4 cups all-purpose flour
- lime sugar for garnish (recipe below)
DIRECTIONS
- In a large mixing bowl beat the butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) until light and fluffy.
- Stir in the rice flour, then all-purpose flour, beating only enough to incorporate. The dough will be very soft.
- Divide dough in thirds. Spoon each portion onto waxed paper or plastic wrap and form a log about 14 inches long and 1-1/2 inches in diameter.
- Fold the paper over the log, then roll with your palms until smooth. Twist ends of the paper and refrigerate or freeze until firm, 1 to 4 hours.
- To make the lime sugar, place sugar and remaining zest in a blender or coffee mill and whirl until zest is very finely minced and sugar is lightly colored, about three minutes.
- Strain mixture through a fine sieve, discarding any bits of peel that remain. Set aside.
- Preheat oven to 300 F. Slice chilled dough into rounds about 1/4 inch thick.
- Place 1 inch apart on ungreased baking sheets. Lightly butter the bottom of a flat-bottomed glass and dip into the lime sugar.
- Press lightly onto tops of cookies, dipping the glass into the sugar mixture before pressing each cookie to prevent dough from sticking.
- Bake 15 to 20 minutes, until light golden.
- Cookies will be fragile: allow to cool five minutes on baking sheets before removing with a spatula to cool completely on wire racks.
