Blueberry Lime Shortbread
Zest of 4 limes
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.
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.
If at any point the dough gets soft, transfer it to the refrigerator until chilled and firm.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com