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.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 42%
  • Fat: 4.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.4g
  • Carbohydrate: 14g
  • Fiber: 0.4g
  • Cholesterol: 13mg
  • Iron: 0.7mg
  • Sodium: 34mg
  • Calcium: 5mg

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

Preparation

  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.
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