I liked the flavors of the cookie and topping, but the texture of the lime zest in the cookie threw me off. It made the cookies a bit crunchier than I thought they should be. These cookies are also fairly crumbly, but since this is my first time making shortbread, I’m not sure how much of that is because of my technique and how much because of the recipe. I would like to try these again omitting the lime zest from the cookie and using concentrated lime oil or lime extract instead of the almond extract, as I think that would give the cookies more flavor and a better texture. I would keep the topping the same, as it was quite yummy and went well with the buttery cookie.

Addiction.

Addiction.

Addiction.

Addiction.

Lime Shortbread Cookies with White Chocolate and Almonds

Makes 24 cookies.

  • 2 c. flour
  • 1/2 c. powdered sugar
  • 1/2 tsp. salt
  • 2 sticks chilled, unsalted butter
  • 3 TBS lime zest, divided
  • 1 tsp. almond extract
  • 4 oz. white chocolate
  • juice from 1 lime
  • 1/3 c. sliced, blanched almonds, toasted until golden then chopped
  1. Preheat oven to 325°F.  Butter a 13×9 metal baking pan.
  2. In a large bowl, mix together flour, powdered sugar, and salt.  Mix in 2 TBS of lime zest and almond extract.  Cut cold butter into flour in small pieces, then use pastry cutter or hands to blend until even and can be pressed together into a loose ball.
  3. Press dough evenly into prepared pan.  Use a fork to poke holes all over dough.  With a sharp knife, cut evenly sized triangles into dough, cutting all the way through dough.  Bake cookies for 35-45 minutes, or until golden brown and firm.  Upon removal from the oven, immediately use knife to recut through earlier markings.  Let cookies cool in pan on rack.  When cool, carefully remove from pan.
  4. Bring a medium pot of water to a gentle simmer.  In a smaller pot, place white chocolate, remaining 1 TBS of lime zest, and lime juice.  Melt chocolate over simmering water, stirring all the while.  When thin enough, use a fork to drizzle lime-chocolate mixture over cookies, then top cookies with toasted almonds.

Dining and Cooking