Lime Shortbread with Cardamom Glaze

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Well, this post is short, sweet, and simple. No step-by-step photos or instruction needed! The cookies are easy to make and pretty hefty in size; one is plenty big to satisfy a sweet craving.

Yield: 24 cookies

Lime Shortbread with Cardamom Glaze

prep time: 2 hourcook time: 22 minstotal time: 2 hours and 22 mins

This simple slice-and-bake cookie gets all gussied up for the holidays with red and green accents from pomegranate and pistachios. The pomegranate is completely optional and will shorten the shelf life of the cookies, but boy is it pretty! I love kosher salt for these cookies. It gives you delicious little pockets of salty goodness throughout—because a one-note sweet treat without a little salt for balance is, well, flat and boring. Please note that there is no egg in this dough; that's not a mistake. This gives the cookies the most wonderful "short" texture that's absolutely irresistible.

ingredients:

Cookies:
  • 9 oz. whole-wheat pastry flour (about 2 1/4 cups)
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. kosher salt
  • 1/2 cup unsalted butter, softened
  • 6 Tbsp. canola oil
  • 1/4 cup granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. finely grated lime zest (from 1 lime)
Glaze and Toppings:
  • 3/4 cup powdered sugar
  • 1 1/2 tsp. meringue powder (this helps the glaze set up firmly; find it at craft stores)
  • 1/4 to 3/8 tsp. ground cardamom
  • 4 tsp. water (FYI: I tried this with lime juice and it was just too much)
  • 2 Tbsp. finely chopped pistachios
  • 2 Tbsp. pomegranate arils (optional)

instructions:

  1. To prepare cookies, combine flour, 1/2 cup powdered sugar, cornstarch, and salt, stirring with a whisk.
  2. Place butter in a large bowl; beat with a mixer on medium speed until creamy (about 1 minute). Add oil, granulated sugar, vanilla, and lime zest; beat on medium speed until well blended (about 2 minutes). 
  3. Divide dough in half. Roll each half into a 5-inch-long log. Wrap dough logs separately in plastic wrap; chill for 30 minutes.
  4. Preheat oven to 325°F.
  5. Remove dough logs from refrigerator, and remove plastic wrap. Cut each dough log into 12 slices (reshape log to keep round shape as needed). Arrange cookies on 2 baking sheets lined with parchment paper. Bake at 325°F for 22 - 25 minutes or until cookies are set and barely starting to brown around the edges. Cool cookies completely on pans.
  6. To prepare the glaze, combine 3/4 cup powdered sugar, meringue powder, and cardamom in a small bowl. Add water, and stir until smooth (glaze will be thin). Spread glaze evenly over cookies; sprinkle evenly with pistachios and pomegranate arils, if desired. Let cookies stand at room temperature until glaze is set, about 1 hour. 
  7. If you used pomegranate arils, store the cookies in an airtight container in the fridge for up to 2 days. If you omitted the pomegranate, store the cookies in an airtight container at room temperature for up to 5 days.

NOTES:

Calories 150; Fat 8g (sat 3g); Protein 1g; Carb 19g; Fiber 2g; Sugars 8g (added sugars 8g); Sodium 25mg
Created using The Recipes Generator