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Key Lime Shortbread Cookies are buttery, light, and have a hint of key lime flavor. This dough is simple and quick to whip up in a food processor so you can make these cookies any time you want!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

 

I love shortbread cookies. I have several on my blog. And I love eating every single one of them. I think my favorite is the peanut butter. They were the hardest to make, but well worth the effort.

 

For some reason, I thought I didn’t use Melissa’s Produce enough for this event. It turns out, I’ve used them in several recipes this week! Four of the five to be exact. As I was sitting there thinking of a recipe to make with the key lines, these popped into my head. And I am so glad they did!

 

 

Since I’ve found out you can make shortbread in the food processor, I plan on making many more shortbread cookies. These key lime shortbread cookies whipped up in minutes. The longest time in the recipe is waiting for the dough to chill. They roll out beautifully and bake crisp and delicious with all that buttery flavor of a shortbread. With a hint of key lime in there.

 

Is shortbread from Scotland?

 

For the most part, yes. A similar recipe is evident in the 12th century. However, the shortbread we know today could be part of the French pastry chef influences from the Auld Alliance between France and Scotland. Their party techniques combined with the Scottish shortbread recipe refined the pastry like crispy cookie we know today.

 

 

Mary, Queen of Scots is the one who made shortbread popular. She enjoyed a thinner version called petticoat tails. She had the resources and taste for these little gems. Queen Mary tasked her French chefs with perfecting the recipe for shortbread. Their ratio for the recipe is the one most use today.

 

But not everyone could afford to make these delicious cookies. Ingredients like butter were expensive way back in the day. I’m still not quite sure why. I’m guessing that getting the milk or butter into the rural towns and villages wasn’t easy. And milk only lasts so long before it just starts to spoil.

 

 

I don’t think dairy cattle were very prominent or easy to raise in Scotland during that time. There’s taxes and a little ice age that hindered agriculture around that time. I’m not a history buff, but I do know that butter was an ingredient only the rich could afford. Which is why these cookies are a traditional part of holidays like Christmas and the Scottish New year. Even weddings.

 

Shortbread cookies vs. Butter Cookie vs. Sugar Cookie

 

Shortbread cookies do not have to be made with butter. They also have the highest butter to flour ratio in them. Shortbread cookies are also cooked a lower temperature. The low temperature means the cookie doesn’t typically have browning like you get with other cookies. It should remain light in color. The combination of these two things gives shortbread cookies their light, tender, and crumbly characteristics. 

 

 

Butter cookies have a high butter to flour ratio, but they have more butter and sugar. The higher sugar content makes the cookie a bit stronger. This combined with a slight increase in flour makes it a cookie that’s easier to roll out. And these cookies bake at higher temperatures to allow the extra sugar in these to brown. They are buttery and not crumbly.

 

Sugar cookies are similar to both. Sometimes sugar cookies have eggs in them, sometimes they don’t. They have more flour in them then the other two. The more flour the more stable the cookie. Meaning, this cookie is perfect for cutting and decorating, as most know.

 

 

Sugar cookies also have more sugar. Making them less crumbly and the hardest of the three. But they’re not biscotti in texture at all! Don’t go there. They’re the most popular for cutting into shapes and decorating with nonpareils, sprinkles, and even decorated with royal icing.

 

How do you make key lime shortbread cookies?

 

That is super easy! Especially if you make them in a food processor. First, I pulsed the flour and powdered sugar a few times to get them all combined. I added the butter and the key lime zest and puled that until it looked like rolled oatmeal.

 

 

Next, with the processor running, I slowly added the key lime juice. Then I let the dough process until it started to form a ball. Check to see if it will hold it’s shape by grabbing a bit and squeezing it together. If it crumbles apart, drizzle a little more juice or add a little more butter and try again. Once it holds it’s shape, it’s time to knead it a little. I kneaded mine 3 to 5 minutes to make sure all the dry ingredients are incorporated into the dough. 

 

Why do you chill shortbread dough? 

 

Then it’s time to chill! Chilling the dough will allow the butter to harden again. This is essential in making shortbread cookies or most pastry doughs. Chilling the butter will allow it to melt slowly. When it melts slowly it helps the cookies maintain their shape and keep the butter and flour together. If you don’t chill it, your cookies will spread. When they spread, they lose that light, shortbread texture you’re looking for.

 

 

Some will even go so far as to chill, roll and cut, and then chill again. I can see where this might help keep these cookies light and delicious. But I don’t think that extra 30 minutes or so after rolling really is a deal breaker. If you want to buy some time, you can roll and cut then stick them in the fridge overnight and bake the next day. So, make ahead!!

 

They bake at a lower temperature for a longer time. They won’t look done when they’re done. For me, these look very lightly browned around the edges touching the pan. You will not see them brown on top. If you see them brown on top, then they’re probably overcooked. Back your time up a couple of minutes for them to be perfectly cooked.

 

No, these cookies do not have a ton of lime flavor in there. You would think they do with the zest and juice, but they really don’t. It’s a light and vibrant taste you get after eating a bite or two. It’s not on the front of your tongue flavor, it’s a back of the tongue flavor. If that makes sense. If not, sorry. That’s the best way I can explain it. Just know they’re not super limey. But you can taste the key lime flavor.

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Cupcakes from Art of Natural Living
• Coconut Lemon Scones from Cookaholic Wife
• Easter Malted Milk Chocolate Brownies from Hezzi-D’s Books and Cooks
• Easy Mini Mango Tarts from Blogghetti
• Eggless Lemon Lavender Cupcakes from Magical Ingredients
• Honey Kumquat Mojito from The Spiffy Cookie
• Key Lime Shortbread Cookies from A Kitchen Hoor’s Adventures
• Lemon Coolers Cookies from Palatable Pastime
• Tropical Fruit Salad with Honey Lime Dressing from Jen Around the World

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So, say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!

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