How to bake Lime Shortbread Trees (eggless)
Prep 1 hour 15 minutes
Bake 12-15 minutes per batch
Cool 10 minutes per batch
Makes 30 cookies
1 cup butter, softened
½ cup powdered sugar
2 teaspoons finely shredded lime peel
¼ teaspoon salt
2¼ cups all-purpose flour
1 cup powdered sugar
Milk - as needed
Green food colouring (optional)
Small decorative candies
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the ½ cup powdered sugar, the lime peel, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in flour until dough just comes together. Divide dough in half. If necessary, cover and chill dough for 30 minutes or until it is easy to handle.
2. Preheat oven to 160°C/325°F. On a large ungreased cookie sheet, place the dough; place a sheet of wax paper on top & roll half of the dough into a 13x4-inch rectangle. Do not roll the dough thin or cookies will crumble easily.
3. Score with a long knife (in the shape of multiple X's ) to make medium sized tall triangles. Remove dough scraps. Make small triangles from the dough scraps & place them at the bottom of the trees as trunks. Repeat the process until all of the dough is used up.
Use X'mas tree cookie cutter, after rolling out the dough into the cookie sheet. Remove dough scraps. Roll dough & repeat the process until all of the dough is turned into trees.
4. Bake about 12 minutes or until edges just begin to brown. While still hot, re-cut trees with the long sharp knife. Cool on cookie sheet for 10 minutes. Transfer cookies to a wire rack and let cool.
5. For icing, in a small bowl stir together the 1 cup powdered sugar and enough milk, 1 to 2 teaspoons at a time, to make an icing of spreading consistency. Remember the 10 second rule - If you score the icing with a knife, the line should be covered up within 10 seconds. If it's too runny, add more powdered sugar. If desired, divide the icing into 2 bowls & tint some of the icing with green food colouring. Spread icing on cookies; decorate with small candies.
To Make Ahead and Store: Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Ice cookies as directed.
- It may seem strange to roll the cookie dough directly on the sheet, but in this case, doing so helps you create extra-tender cookies.
This recipe is from 'Better Homes and Gardens Very Merry Cookies' cookbook. Linking this with my friends at Sri Valli's CCC# 38: November -- Week 4.