Strawberry-Lime Shortbread Cookies

In-season, delicious strawberries are just about the best thing about Spring in Utah right now.  It snowed all weekend here and overall, the weather has been pretty lousy the last couple of weeks.  Owen is a busy-busy little man and being indoor all day doesn't suit him well.  We need to get out, enjoy some sunshine, run around in the grass and so he can wear himself out and crash! And then maybe I can too.

If I can't count on some warm weather, at least I can count on my delicious strawberries.  We've been eating them like crazy lately and I recently made these Strawberry-Lime Shortbread Cookies. I took a Key Lime Shortbread Cookie and used some of those strawberries to make a cream cheese strawberry glaze on top. 

 

These shortbread cookies are bite-sized (perfect for popping in one after another), they practically melt in your mouth, and the sweet and tangy combination of the lime and strawberry are very inviting of warm weather. 

If like me, you'd like to be sitting some place sunny sipping a freshly squeezed strawberry limeade, but instead you've been curled up in a blanket watching the snow fall...in April...then these cookies are your ticket.  They'll take you to that warm and sunny someplace.

If you are lucky enough to be enjoying warm weather, these are a perfect light and refreshing treat for you. 


Lime Shortbread Cookies

 cookie recipe from Land O Lakes

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup cornstarch

1 cup Land O Lakes® Butter, softened

1 tablespoon fresh Key lime juice

2 teaspoons freshly grated Key lime zest

1. Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.

2. Beat butter in large bowl at medium speed until creamy. Reduce speed to low; add flour mixture and all remaining cookie ingredients. Beat until dough forms.

3. Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate until firm (2 hours).

Heat oven to 350°F. Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, make the fresh Strawberry Cream Cheese Glaze

Strawberry Cream Cheese Glaze

2 tbs butter, room temp

4 oz.  cream cheese, room temp

1/2 tsp. vanilla extract

3 tbs mashed strawberries

2-3 cups powdered sugar

Cream the butter and cream cheese together until smooth. Mix in vanilla and strawberries, then stir in powdered sugar.

Frost cookies and store in air tight container.  I like to store them in the refrigerator.

Makes about 80 cookies.  You can easily freeze one of the logs of dough for later use.  Just make sure it is wrapped tightly.  Then when you are ready all you have to do is slice and bake for a quick tasty treat.