Lemon Lime Shortbread Cookies

Shortbread cookies are one of my favorite cookies and remind me of my mom.

They’re slightly sandy, are light, and are a perfect afternoon snack to go with a cup of coffee or tea.

Lemon lime shortbread cookies are delicious and a perfect addition to any party or to have something to snack on when you have a hankering for something sweet!

ingredients

Shortbreads

• 1 cup (2 sticks) butter, softened
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• pinch of salt
• 2-1/2 cups all-purpose flour, sifted

Glaze

• 1 cup powdered sugar
• 1-1/2 tablespoons lemon and lime juice
• 1/2 tablespoon whole milk
• lemon zest
• lime zest

instructions

1. Preheat oven to 375ºF. Line a couple of baking sheets with parchment paper or a silicone baking mat.
2. In an electric mixer, mix together butter, powdered sugar, and lemon and lime juices. When it has been incorporated, add in the salt and mix again.
3. Add in the sifted flour and mix for a couple of minutes. It will look like sand, but keep mixing, and it will look more cohesive.
4. Using your hands, kind of squish the dough together in a ball.
5. Roll out the dough on a smooth surface, using a rolling pin, until the dough is about 3/4-cm thick.
6. Use a round cookie cutter or biscuit cutter to form rounds. Transfer cookie rounds to the lined baking sheets. You will have to do this with a thin spatula to keep the cookies from falling apart or messing up their shape.
7. Bake for about 6-7 minutes. Let cool on pan for 1 minutes, then move to cooling rack. Repeat with remaining dough.
8. Meanwhile, mix together glaze by whisking all ingredients together in a medium-sized bowl.
9. Spoon glaze over the tops of each cookie, then sprinkle lemon and lime zest over the glaze. Let the cookies rest until glaze firms up.
10. Lemon lime shortbread cookies can be stored at room temperature in an airtight container for up to 3 days.

lemon lime shortbread cookies

Preheat oven to 375ºF. Line a couple of baking sheets with parchment paper or a silicone baking mat.

In an electric mixer, mix together butter, powdered sugar, and lemon and lime juices. When it has been incorporated, add in the salt and mix again.

Add in the sifted flour and mix for a couple of minutes.

It will look like sand, but keep mixing, and it will look more cohesive.

Using your hands, kind of squish the dough together in a ball.

Roll out the dough on a smooth surface, using a rolling pin, until the dough is about 3/4-cm thick.

Use a round cookie cutter or biscuit cutter to form rounds.

Transfer cookie rounds to the lined baking sheets. You will have to do this with a thin spatula to keep the cookies from falling apart or messing up their shape.

Bake for about 6-7 minutes. Let cool on pan for 1 minutes, then move to cooling rack. Repeat with remaining dough.

Meanwhile, mix together glaze by whisking all ingredients together in a medium-sized bowl.

Spoon glaze over the tops of each cookie, then sprinkle lemon and lime zest over the glaze. Let the cookies rest until glaze firms up.

Let the cookies rest until glaze firms up.

Lemon lime shortbread cookies can be stored at room temperature in an airtight container for up to 3 days.