Lime-Mint Shortbread

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.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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

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.

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.

Marcia Smart,

Cooking Light

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note