Thursday, December 16, 2010

Lemon Shortbread Cookies

Found a "Lime Meltaway" Shortbread recipe HERE at Closet Cooking.

It looked rather delicious so I decided to give it a good with lemons and whole wheat!

Whole Wheat Lemon Shortbread Cookies

Original recipe from Closet Cooking, Momma Chef changes made in RED.

12 tablespoons (1 1/2 sticks) unsalted butter (room temperature)
1/3 cup 1/2 cup powdered sugar
2 limes lemon (zest)
2 tablespoons lime juice lemon juice
1 tablespoon vanilla extract
1 3/4 cups + 2 tablespoons flour whole white wheat flour
2 tablespoons corn starch
1/4 teaspoon salt
2/3 cup powdered sugar

1. Cream the butter with the powdered sugar.
2. Beat in the lime lemon zest, lime lemon juice and vanilla.
3. Mix the flour, cornstarch and salt in a large bowl.
4. Beat the dry ingredients into the wet.
5. Roll the dough out into a 1 1/4 inch log.
6. Wrap in plastic and let chill in the fridge for at least an hour.
7. Slice the dough into 1/4 in thick slices and place them on a baking sheet, 1 inch apart from each other.
8. Bake in a preheated 350F oven until just lightly golden brown, about 12-15 10-12 minutes.
9. Let cool on a wire rack for 4 minutes.
10. Dredge cookies in powdered sugar to coat.

Don't get me wrong, I love chocolate, but these are a nice change from the usually chocolate laden Christmas goodies!


  1. These sound delicious! I'm hosting a cookie swap today on #ShareaSpoon. Feel free to link up!

  2. These look like fun! I'll have to give them a whirl!

  3. I love the changes you made to the recipe! I just signed up t follow your blog and I look forward to taking a look at your other creative recipes!



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