Tangy Lemon-Lime Shortbread Cookie Wedges
Generally, shortbread cookies are pretty flavorless, dull, dry and ....well, a reminder of hardtack bread of old. Not this recipe! The addition of lemon and lime not only boosts the flavor of these cookies, but adds a flakiness that only an acid can give. This recipe is suitable for a cake pan as well, but much easier to remove from a pie pan.
For 1 Batch(es)
- 1 cup(s) flour
- 2/3 cup(s) powdered sugar, divided
- 2 tablespoon(s) cornstarch
- 6 tablespoon(s) butter or margarine, cold and cut into pats
- 4 tablespoon(s) lemon juice, divided
- 2 tablespoon(s) lime juice
- 1/2 teaspoon(s) each grated lemon and lime zest
- 2 tablespoon(s) orange marmalade
- 2 drops yellow food coloring, optional
Tangy Lemon-Lime Shortbread Cookie Wedges Directions
- Preheat oven to 325-degrees F. In the bowl of a food processor add flour, 1/2 cup powdered sugar and cornstarch. Whirl, on high, until just blended. Add butter and whirl again until butter is the size of crumbs. Add 2 tablespoons lemon and lime juice, lemon and lime zest and marmalade. Pulse until it holds together using medium speed. It will be very thick. Transfer to a 9-inch pie pan, top with film wrap and press so the top is even and flat. Remove film wrap, poke holes on top with a fork and score with a sharp knife, creating as many wedges as you like. Bake 25-27 minutes or until the top is just starting to brown and the sides have darkened. Remove fromn oven to cool slightly before transfering to a plate or platter. Meanwhile make icing by mixing remainder of powdered sugar with food coloring(if using) and remainder of lemon juice until smooth. When the cookie wedges have cooled completely, drizzle with icing, let sit for a few minutes to harden before serving.