It’s Friday, and I’m back with a recipe for Key Lime Cactus Cookies. I made them because of a bunch of random things.
Last summer when one of my friends got married, his aunt made lime cookies (along with many other varieties) for the wedding. Initially I thought, “Eww, I’m not eating a lime cookie!” Then I tasted one and proceeded to eat about a dozen more. I’ve been thinking about those cookies ever since.
Secondly, when I was working on some guides and collections for eBay recently (You can check them out / follow along here.), I came across a cactus cookie cutter. (I ended up ordering my cookie cutter on Amazon.)
So, as a result of craving a lime cookie, finding this cute cookie cutter, and wanting to be around anything that reminds me of sunshine, I made these adorable Key Lime Cactus Cookies.
Plus, I finally got to use these little key limes. I think they are what make these cookies. Compared to a regular lime, the flavor of a key lime is a bit softer and sweeter.
I love how the cookies turned out. The flavor is on point, and they are super cute. However, getting there wasn’t the easiest process. Also, if you’re having a stressful day and are looking to unwind with a little baking, do NOT make these cookies. Just enjoy a glass of wine or another libation.
Let me explain. The base of these cookies is shortbread, so they tend to be a bit more fragile than a regular sugar cookie. Throw in a cookie cutter that creates some fairly narrow pieces on said cookie and you’re bound to have some cookie breakage.
To combat that, make sure your dough is a bit thicker when you roll it out. I recommend 1/5-1/4-inch thick. Second, give your cookies about a minute to cool on the baking sheet before moving them. Then, when you do remove them, do it slowly. Finally, let them cool completely before moving them around. OR, save yourself all of this trouble by just skipping the cactus cookie cutter and making them round.
Who am I kidding? The cactus shape is part of the appeal of these cookies. They are definitely makeable, I’m just offering a word of caution. The recipe is a solid one. It was the cookie cutter that created the issue for me.
Also, to keep my icing on fleek, I decided to pipe it on. This created crisp lines of icing around the cookie. You can just as easily spoon the icing on and cover the entire top of the cookie. I think that would look great.
So that’s my cookie story for today. Hopefully, my trials will save you a lot of frustration. As you can see, though, the cookies turned out beautifully. They were just what I imagined.
Let’s get baking.
Makes about 2 dozen cookies
Here's what you will need:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
1/4 teaspoon salt
2 1/2 sticks (1 1/4 cup) unsalted butter, softened
1 tablespoon key lime juice, freshly squeezed
2 teaspoons key lime zest, freshly grated
2 1/2 cups powdered sugar
2 teaspoons key lime zest, freshly grated
5-6 tablespoons key lime juice, freshly squeezed
Begin by combining the flour, powdered sugar, cornstarch, and salt in a bowl. Set aside.
With an electric mixer, beat the butter until creamy. Add the flour mixture, key lime juice, and key lime zest. Beat at a low speed until the dough forms.
Shape the dough into two flat discs. Wrap in plastic wrap and refrigerate for about an hour.
Preheat your oven to 350 degrees F.
On a lightly floured surface, roll out the dough so that it's 1/5-1/4-inch thick. (Note: This dough tends to be a bit fragile. If you're using a cookie cutter with narrow parts, like this cactus, those areas will be weak with a tendency to break. A thicker cookie will help prevent this.)
Place the cookies on an ungreased cookie sheet. Bake 9-11 minutes or until the edges just start to brown. Cool at least 1 minute on the cookie sheet. Then carefully move the cookies to a cooling rack to cool completely.
For the glaze, in a large bowl combine the powdered sugar and lime zest. Gradually whisk in enough lime juice for the desired consistency for glazing. Spoon or pipe the glaze on top of the cookies. Top each cookie with sprinkles immediately after icing to ensure they stick. Let stand until the glaze has hardened.
I’m pretty sure I want all of my cookies to be in cactus shape from now on. What’s the strangest cookie cutter you’ve used? Or what cookie cutter would you like to see created?