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Lime-Mint Shortbread

Yield 12 servings (serving size: 1 wedge)
These cookies are delicious as an accompaniment to an afternoon cup of tea. The dough can also be pressed into mini cupcake tins, baked, and filled with store-bought lemon or lime curd.

Ingredients

  • 1/3 cup powdered sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1/2 teaspoon lemon extract
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 tablespoon finely chopped fresh mint
  • Cooking spray
  • 2 teaspoons powdered sugar

Nutrition Information

  • calories 105
  • caloriesfromfat 42 %
  • fat 4.9 g
  • satfat 3 g
  • monofat 1.2 g
  • polyfat 0.2 g
  • protein 1.4 g
  • carbohydrate 14 g
  • fiber 0.4 g
  • cholesterol 13 mg
  • iron 0.7 mg
  • sodium 34 mg
  • calcium 5 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and mint to butter mixture; stir just until combined. Turn dough out onto a floured surface; knead lightly 5 times.

  4. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Crimp edges of dough with a fork. Bake at 350° for 25 minutes or until golden. Sprinkle with 2 teaspoons powdered sugar.