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Blueberry Lime Shortbread
Course
Cookie
Cuisine
American
Season
Fall, Spring
Key Ingredient
Blueberry, Lime
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
80
Author
Vintage Kitty
Ingredients
Cookie
1
cup
salted butter
2 sticks
Zest of 4 limes
3/4
cup
confectioners sugar
1
tsp
vanilla extract
2
cups
AP flour
1/2
cup
dried blueberries
chopped
Crumb
1/4
cup
almonds
1/4
cup
turbinado sugar
1/4
cup
cornmeal
Instructions
Cookie
In the bowl of an electric mixer, cream together butter and and confectioners sugar until soft.
Add lime zest and vanilla mix.
Add flour in two batches.
Stir in dried blueberries.
Divide dough into four parts.
Using wax paper, roll dough into one inch logs (if too soft to make a log, place dough in the refrigerator until slightly firm).
Freeze dough until ready to use.
Crumb
Preheat oven to 325F
Combine cornmeal, almonds and turbinado sugar in a food processor and grind until fine.
Remove dough from freezer and let it warm up at room temperature for 10-20 minutes.
Place crumb coating on a cutting board.
Unwrap the cookie log and roll the dough in crumb coating, pressing lightly.
Slice cookies in 1/4 inch slices and place on a cookie sheet covered in parchment paper.
Bake for 15-20 minutes or until dry, firm and slightly golden.
Notes
If at any point the dough gets soft, transfer it to the refrigerator until chilled and firm.