This little gem of a cookie is packed with flavor, from the Irish Cream in the shortbread to the lime zest glaze dripping down the sides. Bake a batch for the gang this St. Patrick’s Day, or double the recipe for sending to loved ones.
If cookies had personalities, I’m sure these lime-topped nuggets would be voted “biggest flirt.”
There are some flavors that just put a smile on your face, and lime happens to be at the top of the list. It’s a happy flavor. Who can resist a giggle when the tangy flavor burst hits your mouth? The irresistible scent of lime immediately causes your mouth to water. Matter of fact, just writing about it makes my mouth water.
When developing this recipe, I really went all out with the lime. Why hold back? Did you know that lime is one of the healthiest foods you can eat? I squeeze it on my tacos, into my water, add it to smoothies and juice and drizzle it on my salads.
In the past, sailors loaded their ships with limes to keep themselves safe from scurvy, which was a potentially fatal disease in those days, caused by lack of vitamin C. Soldiers were given limes as a health benefit on the battlefield. Lime is even known for helping digestion. Excuse me a minute while I grab another cookie…
But seriously, this winter fruit pairs perfectly with the simple flavor of shortbread, though I didn’t leave the cookie lacking flavor of its own. A little swig of Irish Cream gives it a little flavor boost, and don’t underestimate the power and healthy goodness of good ol’ Irish grass-fed butter.
Coconut flour gave my cookies a little bit of a brown color, but if you prefer yours a pale white, simply sub out the coconut flour with rice flour.
If you’re looking for a green treat this St. Paddy’s Day, look no further. These should fit the bill perfectly.
Irish shortbread cookies with lime glaze
Prep time: 30 minutes | Bake time: 30 minutes (2 batches) | Total time: 1 hour
For the cookies
- 1 cup softened butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 2 tablespoons Irish Cream
- 2 cups all-purpose flour
- 1/2 cup coconut flour
For the lime glaze
- 1 cup powdered sugar
- 1/2 teaspoon lime peel
- 1 teaspoon lime juice
- 1 – 2 tablespoons milk or water
- Heat the oven to 325 degrees F. Beat the butter until smooth, then beat in the sugar, salt and Irish Cream until smooth and creamy. Mix in the all-purpose flour and coconut flour until the mixture holds together.
- Roll small pieces of the dough into balls, and place them on a cookie sheet. Press the bottom of a shot glass into each ball to form an indentation for the glaze. Bake for 15 minutes or until the edges are toasted brown.
- To make the glaze, in a small bowl, whisk together the powdered sugar, lime peel, lime juice and 1 tablespoon of milk. Whisk until smooth and thick.
- When the cookies have cooled, drop a dollop of glaze into the center of each cookie, and let it drip into the crevices.
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