- 6 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs plus 2 large egg yolks
- 1/2 cup fresh lime juice
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 tablespoon finely grated lime zest (from about 2 limes)
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, at room temperature
- 3/4 cup confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 3/4 cup coarsely chopped dried cranberries
How to make this recipe
- Make the lime curd In a medium bowl, using a hand mixer, beat the butter with the granulated sugar at medium speed until light and fluffy, about 3 minutes. With the machine on, beat in the eggs and egg yolks 1 at a time. Beat in the lime juice, lemon juice and salt; the mixture will curdle.
- Scrape the curd mixture into a medium saucepan and cook over moderately low heat, stirring constantly, until it’s thickened and reaches 180° on an instant-read thermometer, about 10 minutes. Strain the curd through a fine sieve into a medium bowl. Press a sheet of plastic wrap directly on the surface of the curd and refrigerate until firm, at least 3 hours or overnight.
- Meanwhile, make the cookies Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the lime zest and salt. In another medium bowl, using a hand mixer, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the dry ingredients just until combined. Stir in the cranberries. On a lightly floured surface, roll out the dough 1/4 inch thick, then cut into 2-inch squares and transfer to the baking sheets. Refrigerate for 1 hour.
- Preheat the oven to 350°. Bake the cookies for about 20 minutes, shifting the pans halfway through baking, until golden. Transfer the cookies to a rack and let cool. Serve with the lime curd.
The cookies can be stored in an airtight container for 3 days. The curd can be refrigerated for 1 week.