Iced lime shortbread cookies are perfect for summer because they're filled with fresh lime flavor. They're tender, buttery, and made with just five ingredients.
In a bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy. Add vanilla and lime zest and stir to combine.
In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough may look crumbly, but will hold together when pinched between two fingers.
Shape into a long, round tube about 2 inches thick and wrap in wax paper. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into ¼ inch slices and place on lined baking sheet.
Bake for about 10-12 minutes, or until cookies barely begin to brown around edges. Remove from oven and allow to cool for 2-3 minutes before transferring to a cooling rack to cool completely to room temperature.
Lime icing
While cookies are cooling, combine confectioner's sugar, lime juice, and lime zest. If too thick, add more lime juice, 1 teaspoon at a time.
Once cookies have cooled completely, use a knife to ice each cookie with a thin layer of icing. Allow to dry at room temperature until icing has set.
Video
Notes
Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw cookie dough can be stored in the refrigerator for up to 3 days. Cookie dough and baked cookies freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen dough to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.