Lime and Pecan Shortbread Cookies
I had a couple of limes leftover from New Years Eve (2016! Woohoo!), and I knew I wanted to make something sweet with them. I did some googling for inspiration, and finally settled on a recipe for lemon-lime basil shortbread cookies. But since I had neither lemons nor basil, I left those out and subbed in some toasted pecans instead. Here's the rundown!
First, I juiced and "zested" my limes. I say "zested" because I don't have a grater with small enough holes to properly zest anything, so I used my large-holed grater to tear little chunks of rind from the lime. I hoped that when I pulsed everything in the food processor, the chunks would end up as smaller pieces, but I'm not sure that worked out. Anyway.
I put the rest of the ingredients in the food processor: flour, powdered sugar, salt, lime zest, lime juice, butter, and pecans. Did I mention this recipe is really easy?
Next, I pulsed everything together until large, doughy clumps formed.
I measured out tablespoon-sized lumps of dough, rolled them into balls, and put them about 2" apart on a cookie sheet. I thought the dough might be getting a little too warm, so I put the sheet in the freezer for about 10 minutes, and the remaining dough in the fridge to chill. Once out of the freezer, I used the bottom of a measuring cup coated in powdered sugar to flatten the balls slightly.
The sheet went into the oven at 375 degrees for 14 minutes. I think chilling the dough didn't really help very much, and may have led to the edges of the cookies browning a bit too early. But that's ok, the cookies were tasty anyway!
These cookies are similar to lime meltaways, but the pecans add a nice nuttiness that makes them reminiscent of russian teacakes/mexican wedding cookies/frosty snowball cookies. I love shortbread!
Recipe adapted from Bon Appetit.
1 cup flour
1/2 cup powdered sugar
1/4 tsp salt
1 1/2 tsp lime zest
1 1/2 Tbsp freshly-squeezed lime juice
1/2 cup butter, chilled and cut into 1/2" pieces
1/4 cup chopped toasted pecans
Preheat oven to 375 degrees.
Place all of the ingredients into the food processor and pulse until the mixture forms doughy clumps. This might take a minute or two of pulsing.
Measure out about a tablespoon worth of dough and form into a ball with your hands for each cookie. Place the balls on an ungreased cookie sheet about 2 inches apart. If the dough is really sticky, you may want to put the sheet or the remaining dough in the fridge to chill for 10-15 minutes, but this isn't absolutely necessary.
Coat the flat bottom of a measuring cup or glass with powdered sugar and flatten the dough balls into small circles, adding more powdered sugar each time to keep the cup from sticking.
Bake the cookies for about 12-14 minutes, or until the edges are golden brown.
First, I juiced and "zested" my limes. I say "zested" because I don't have a grater with small enough holes to properly zest anything, so I used my large-holed grater to tear little chunks of rind from the lime. I hoped that when I pulsed everything in the food processor, the chunks would end up as smaller pieces, but I'm not sure that worked out. Anyway.
I put the rest of the ingredients in the food processor: flour, powdered sugar, salt, lime zest, lime juice, butter, and pecans. Did I mention this recipe is really easy?
Next, I pulsed everything together until large, doughy clumps formed.
I measured out tablespoon-sized lumps of dough, rolled them into balls, and put them about 2" apart on a cookie sheet. I thought the dough might be getting a little too warm, so I put the sheet in the freezer for about 10 minutes, and the remaining dough in the fridge to chill. Once out of the freezer, I used the bottom of a measuring cup coated in powdered sugar to flatten the balls slightly.
The sheet went into the oven at 375 degrees for 14 minutes. I think chilling the dough didn't really help very much, and may have led to the edges of the cookies browning a bit too early. But that's ok, the cookies were tasty anyway!
These cookies are similar to lime meltaways, but the pecans add a nice nuttiness that makes them reminiscent of russian teacakes/mexican wedding cookies/frosty snowball cookies. I love shortbread!
Recipe adapted from Bon Appetit.
1 cup flour
1/2 cup powdered sugar
1/4 tsp salt
1 1/2 tsp lime zest
1 1/2 Tbsp freshly-squeezed lime juice
1/2 cup butter, chilled and cut into 1/2" pieces
1/4 cup chopped toasted pecans
Preheat oven to 375 degrees.
Place all of the ingredients into the food processor and pulse until the mixture forms doughy clumps. This might take a minute or two of pulsing.
Measure out about a tablespoon worth of dough and form into a ball with your hands for each cookie. Place the balls on an ungreased cookie sheet about 2 inches apart. If the dough is really sticky, you may want to put the sheet or the remaining dough in the fridge to chill for 10-15 minutes, but this isn't absolutely necessary.
Coat the flat bottom of a measuring cup or glass with powdered sugar and flatten the dough balls into small circles, adding more powdered sugar each time to keep the cup from sticking.
Bake the cookies for about 12-14 minutes, or until the edges are golden brown.
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