Lime Snowball Cookies
Light, flaky, full of flavor shortbread cookies with lime
Ingredients
- 1 1/2 cup AP flour
- 1/2 cup cornstarch
- 1 cup salted butter softened
- 1/2 cup powdered sugar
- 2 tbsp lime juice
- 3 tbsp lime zest
- 3 packets true lime optional
- powdered sugar for dusting
Instructions
- Preheat oven to 350 and line sheet trays with parchment.
- Whisk together the flour and cornstarch and set aside.
- In a stand mixer, beat the butter until light and fluffy, scraping the bowl as needed.
- Add in the lime juice, zest and true lime and beat well.
- Add the flour mix and turn mixer on low until just combined. Finishing mixing with a spoon to avoid overmixing.
- Refrigerate dough for at least 1 hour. Using a 1.5 tbsp cookie scoop, scoop out balls of dough and quickly roll them into your palms to smooth. Do this really quickly so you don't start melting the butter. Place onto cookie sheet about 2-3 inches apart.
- Bake for 15-20 minutes, until they are just starting to brown on the edges and they are dry on top. Let cookies cool on the cookie sheets until fully cool then toss with powdered sugar. Keep in an airtight container at room temp.
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