Recipes

20% Off any order over $50

Free Shipping on all orders over $35 (continental US only)

30% off any order over $100

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Citrus Cookie Stamps

Citrus Cookie Stamps

SEE PRODUCT

Lime Glazed Shortbread Cookies

5 based on 2 reviews

PREP: 20 MINUTES

COOK: 10 MINUTES

SERVINGS: 18 - 20 SERVINGS

PRINT RECIPE

These lime glazed shortbread cookies are a buttery citrus perfection with the right balance between sweet and tangy. The beautiful citrus stamp designs add a sweet touch to these treats, no decorations needed!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 tsp finely grated fresh lime zest (only green parts, no white pith)
  • 1/4 tsp kosher salt (omit salt if salted butter is used)
  • 1/4 tsp pure almond extract
  • 1/8 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • Extra softened butter and 1/4 cup granulated sugar for stamping
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 1-2 Tbsp freshly squeezed lime juice
  • 1 Tbsp butter, melted and still warm
  • 3-4 tsp cream or half and half
  • 1/2 -1 tsp freshly grated lime zest
  • Pinch of salt

Directions

Preheat oven to 350°F. Using a mixer, cream butter and sugar for 2-3 minutes. Add zest, salt and extracts, mixing to combine. Add flour, mixing on low until just combined. Roll dough into 1 1/2-inch sized balls, flatten slightly with your hand, and place in the refrigerator for 15 minutes to cool.

Place dough directly onto a natural aluminum cookie sheet, about 3 inches apart. Spread 1/4 cup granulated sugar on a plate. Lightly brush a little softened butter on the cookie stamp to evenly coat and then dip the cookie stamp into granulated sugar. Press the cookie stamp on the dough to emboss, pressing down in a circular motion so cookies are approximately 1/4 to 1/3-inch thick and uniformly round in shape. Dip stamps in granulated sugar as needed.

Bake for 8-10 minutes or until lightly browned on bottom edges. Cool slightly, then transfer to a rack for glazing.

For glaze, combine all ingredients and whisk until smooth. Add liquid amounts (either lime juice or dairy) to achieve desired consistency. Desired consistency is slightly runny, but thick enough to stay on cookies in a thin layer when brushed or spread over, so that cookie design shows through. When poured over warm cookies, glaze will partially soak in, resulting in a thinner layer. When poured over fully cooled cookies, glaze will be thicker. Yields about 18-20 cookies.

Read Recipe Reviews

    Oh MY goodness. These were so good. I didn’t make the glaze, but I bet that would put them over the top. The dough was a little crumbly to work with, but they were so worth it! This recipe is a keeper!!

    These cookies are delicious, full of flavor, easy and super quick to produce, the perfect treat for any day. All season cookie stamps work too 🙂

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Citrus Cookie Stamps

Citrus Cookie Stamps

SEE PRODUCT
Extra $5 Off? Yes Please!

Sign up and be the first to know about new product launches, seasonal recipe features, and exclusive discounts. As a thank you for signing up, we’ll email you a one-time code for $5 off when you spend $85 or more on www.nordicware.com (online only), plus free shipping! Offer is available to first-time subscribers only.