This is must-try recipe for shortbread fans and those who love all things citrus. The shortbread melts in your mouth, while the delicate flavor of the zest reveals hidden depths to these limes. I cut mine into 25 because I knew these would be very more-ish and very rich, but you can make your squares any size you’d like. If you skimp on the chill time then you can end up with runny bars- still delicious but far stickier to eat.ĭust with powdered sugar and then cut into squares. Key Lime Shortbread Cookies Recipe 3/4 cup butter (at room temperature) 1/2 cup cornstarch 1/2 cup confectioners sugar 1 1/4 cups all-purpose flour 1. Manufactured in a facility that processes peanuts and. The hardest part of making sure you give these bars enough time to set up. Nikkis Cookies Key Lime Shortbread Cookies with Almonds This product contains milk, wheat and almonds. Once you’ve got your filling made and poured into the warm crust bake for another 25 minutes or until the center is no longer jiggly. A short pre-bake ensures the crust will be completely cooked through after the filling is added. Key limes add just the right amount of sweet and tart. To begin making this recipe you’ll need to create a shortbread crust. Watanuts Key Lime Shortbreads are a Key West vacation in a cookie. In the 1920s they were largely replaced by the hardier Persian limes and today key limes are quite the treat. After a particularly harsh winter in 1894-95, they were planted to replace the damaged lemon trees. These little limes get their name from Florida keys, but originally they were known as Mexican limes. But, if you can find key limes then use those for a more intense flavor. You can make this recipe with either variety and both will yield that slightly floral, tart flavor that limes are loved for. But, they also have a more intense flavor than Persian limes- the latter being the variety that’s available year-round in the supermarket. With mixer on low speed, gradually add flour and zest, beating until dough comes together. This is because they have thinner skin and don’t keep as long as other varieties. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Pro Tip: To try cornstarch in other cookies (it makes chocolate chip cookies even more incredible) just remove 2 Tablespoons of flour for each cup in the recipe and add 2 Tablespoons of cornstarch instead.Key limes are one of those citrus fruits that are only sold in grocery stores during certain months. If you can't find key limes, add persian lime zest as an alternative. Key Lime Zest - don't skip this ingredient! The zest adds a big punch of flavor to the batter.Find more info about he difference between Persian limes and Key Limes in my Key Lime Pie post. I like Nellie & Joes Key West Key Lime Juice. If you can't find fresh key limes, use key lime juice. For Pie Filling: Wash, dry, and zest limes. Transfer pan to rack and cool, and lower oven temperature to 350. Butter the bottom and sides of the foil, and set the pan aside. Line an 8-inch square pan, preferably metal, with 2 sheets of aluminum foil, crossing one over the other and pressing the foil into the corners and up the sides. (A meat pounder, ramekin, or flat-bottomed coffee cup makes this easier.) Bake until crust begins to brown, about 8 minutes. Arrange an oven rack in the center position and heat the oven to 350 degrees. They have more tangy flavor that Persian limes and give the cookies a more citrusy taste. Press crumb mixture firmly onto bottom and up the side of the pie pan. Key Limes - make a big bold difference in these cookies.Salt - enhances the flavor, bringing out the zesty lime.
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