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.
Zesty Lime Shortbread Cookies
Yield: 24 cookies
Ingredients
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
Instructions
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.
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