Key Lime Shortbread Cookies

So, once again I have been away from the blogging world for a while. Let me catch you up to date. First off, I have been without a job now since December 18th, which is a little slice of heaven, and while enjoying my freedom I have baked these Key Lime Shortbread cookies. I know it probably seems weird to make such a tropical sounding cookie during the middle of the winter, but I was grasped by the Imp of the Perverse when I saw the bag of key limes in the store. There is no other explanation. The cookies themselves were tasty enough, light, crisp, with a little hint of tartness, but it was the icing that made them into little bursts of sunshine! The icing was made only of confectioners sugar and the fresh key lime juice and it just exploded with juicy flavor as it melted instantly on your tongue. This recipe came from my Land o lakes cookie recipe book.


Key Lime Shortbread Cookies

cookie dough:
1 1/2 cups flour
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup butter, softened
1 tbsp fresh key lime juice
2 tsp fresh grated key lime rind

glaze:
1 1/4 cup powdered sugar
1 tsp fresh grated key lime rind
2 to 3 tbsp key lime juice

1. Beat butter until creamy.
2. Add remaining ingredients to butter and stir on low until a dough forms.
3. Shape dough into two-ten inch long rolls on a floured surface and wrap both logs in plastic wrap.
4. Refrigerate at least 2 hours or until firm.
5. Preheat oven to 350 degrees.
6. Cut logs into 1/4 inch slices and space one inch apart on an ungreased cookie sheet.
7. Bake for 9-11 minutes or until lightly browned. Allow to set for 1 minute before removing to racks to cool completely.
8. Make glaze by mixing powdered sugar and zest with just enough juice to make the desired glazing consistency. Spoon glaze onto cooled cookies and allow glaze to set.