312 days until Christmas!

Follow Me on Pinterest

Start here to find
Christmas Cookie Recipes

Recipes and baking tips; all you need for the most memorable Christmas cookies ever. Over 570 recipes and counting! Browse our collection of scrumptious modern and traditional Christmas cookie recipes.

Type in Recipe name or ingredient to search.

Skip advertisement and go to Recipe Category listing


Key Lime Shortbread

  •  3.8 stars stars based on 4 reviews
  •   80% would make this again
  • Review this recipe  Read reviews
  • Like this on Facebook. If you're not currently logged into Facebook, the following link will open in a new window.
    Pin to Pinterest
  • Print recipe

Makes about 60

1 cup unsalted butter, at room temperature
1 tablespoon key lime juice
1/2 teaspoon salt
1 tablespoon grated key lime zest
1/2 cup powdered sugar
1/3 cup rice flour
1-3/4 cups all-purpose flour
lime sugar for garnish (recipe below)

In a large mixing bowl beat the butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) until light and fluffy. Stir in the rice flour, then all-purpose flour, beating only enough to incorporate. The dough will be very soft. Divide dough in thirds. Spoon each portion onto waxed paper or plastic wrap and form a log about 14 inches long and 1-1/2 inches in diameter. Fold the paper over the log, then roll with your palms until smooth. Twist ends of the paper and refrigerate or freeze until firm, 1 to 4 hours.

To make the lime sugar, place sugar and remaining zest in a blender or coffee mill and whirl until zest is very finely minced and sugar is lightly colored, about three minutes. Strain mixture through a fine sieve, discarding any bits of peel that remain. Set aside.

Preheat oven to 300 F. Slice chilled dough into rounds about 1/4 inch thick. Place 1 inch apart on ungreased baking sheets. Lightly butter the bottom of a flat-bottomed glass and dip into the lime sugar. Press lightly onto tops of cookies, dipping the glass into the sugar mixture before pressing each cookie to prevent dough from sticking. Bake 15 to 20 minutes, until light golden. Cookies will be fragile: allow to cool five minutes on baking sheets before removing with a spatula to cool completely on wire racks.

Click to skip advertisement


Reviews of Key Lime Shortbread:

1-4 of 4 reviews  

  A cookie baker in michigan  Dec 14, 2006
Would make this again.
twas cool to make but like another review said: not enough lime juice or zest. yumm yumm! tho! 5 stars

  Sandy in Wisconsin  Dec 8, 2006
Would not make this again.
I must say that it was void of flavor and I used real key limes. I have no idea what could have happened, since I'm an avid baker and this should have been easy. The recipe made 22 one and a half inch round cookies. 1 star

  A cookie baker in Mississauga, ON Canada  Nov 12, 2006
Would make this again.
We all liked it but like my son said it's hard to taste the lime flavour. Also, to get three rolls 14 inches long out what this dough make would give you miniscule cookies. My rolls only were about half that. As a result I only got about 40 cookies from this recipe not 60 as it stated. I think I would add more lime zest and juice next time. 3 stars

  A cookie baker in fl  Jul 22, 2005
Would make this again.
yummy 5 stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Please rate:
  • Yes   No

Submit a recipe!

Share your original or adapted recipe