I had a few limes left over from last week’s Horchata ‘Ritas and with Cinco de Mayo still on the mind I thought of Mexican Wedding Cookies and then these Zesty Lime Shortbread Cookies just sorta happened (the train of thought made more sense in my head).
Thats really all I have to say this week. Finishing up my thesis project and my brain is rebelling against having to do any extra sentence formation. I think it is time for another cookie study break anyway.
- 2 cups pecans, lightly toasted
- ½ cup sugar
- 2 cups flour
- ½ tsp kosher salt
- 2 limes
- 2 sticks unsalted butter, cold and cubed
- 1 cup confectioners sugar
- Combine pecans, sugar, flour and salt in a food processor. Add the zest of both limes (keep the limes for their juice later).
- Pulse ingredients until pecans are finely and evenly chopped.
- Add the butter and pulse again until the dough resembles wet sand and holds together when pinched.
- Pinch off golf ball-sized pieces of dough, roll into balls and place onto a parchment lined baking sheet two inches apart.
- Put sheets in the fridge for 15-20 minutes (or overnight). Preheat oven to 350˚F and bake cookies 25 minutes, rotating pans halfway through, until the bottom edges start to brown.
- Cool completely on a rack.
- Put one cup of confectioners sugar in a bowl and squeeze in the juice of those two limes. Whisk together and if you need more liquid (you probably will) add a tsp of water at a time until the sugar is drizzling consistency.
- Top cookies with a very light sprinkling of lime zest.