Shortbread for the summer season? Yes!!! Shortbread and all it’s variations is probably my all time favourite cookie. I have added just about everything to this cookie dough at the Christmas season- chocolate, butterscotch, white chocolate, nuts and even dried fruit. But with the addition of lime and lemon zest to the dough and a lime and lemon glaze the result is a refreshing little bite sized treat- just perfect for those summer barbeques.
Shortbread cookie dough has just a few ingredients but the addition of the lime and lemon does bring this winter time cookie into the summer season. The cookie is delicious without the glaze but it does add a tangy snap to the crumbly cookie texture.
Be sure to soak your lemon and lime in hot water for a few minutes before zesting. This loosens up the juices and ensures you get every last drop out of the fruit. I also roll it on the counter a few times before I zest it as well. Remember to zest before you cut and juice it as it really is tricky to zest after – that I know from experience.
The photos don’t show the lime because I only had 1 left and I had to use it for the cookies, so just the lemon to remind you of what flavour is hiding inside those little white cookies! Now I know it is hard to believe but these cookies actually taste better once they have had a day or two to age. Aging of shortbread is a good thing but it is difficult to refrain from eating them freshly baked, but give it a try, they really are better the next day.
- 2½ cups all-purpose flour
- ¾ cup icing sugar, divided
- 1 teaspoon coarse salt
- 1 cup unsalted butter, room temperature
- zest of 1 lemon
- zest of 1 lim
- 1 tbsp lemon juice
- 1 tbsp lime juice
- Glaze:
- 1 tbsp lemon juice
- 1 tbsp lime juice
- approx 1 cup icing sugar
- Whisk together flour, ½ cup icing sugar, and salt in a bowl.
- In a bowl of stand mixer beat butter with ¼ cup icing sugar, zest, and juices on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
- Using a 1 tbsp scoop and pressing dough firmly into scoop, make balls and place on a cookie sheet.
- Refrigerate dough for at least 30 minutes.
- Preheat oven to 325 ℉.
- Place dough balls about 2 inches apart on baking sheet.
- Bake 10 minutes. Rotate sheets in oven and continue to bake until golden on bottoms, 8-10 minutes more.
- Let cool on pan 5 minutes, then remove to let cool on wire rack completely.
- Glaze: Mix juices and icing sugar together, adding just enough icing sugar until you have the right consistency.
- Let glaze dry before placing into an air tight container in one layer for storing.
I had to make a second bath of these because the first time I made them they were eaten instantly!
Glad you enjoyed them Jen!