Jodi Elliott of Bribery Bakery in Austin loves serving her crisp, buttery, festive shortbread cookies with an intensely tangy and delicious lime curd for dipping or spreading.
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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 It
Step 1 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.
Step 3 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.
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