Whew! It’s been a while since I’ve posted. Life has been crazy, between work and school and a hard drive crash on my home computer. But I’m easing back into it today with one of my favorite flavors: LIME.
I can’t take credit for this recipe, as it is just a minor tweak of the Grapefruit Ice Box Cookies from the book Vegan Cookies Take Over Your Cookie Jar by the amazing Isa Chandra Moskowitz & Terry Hope Romero. The original recipe is here, but I’ve listed it again below with my changes to make it limey.
While I thought the original recipe featuring ruby red grapefruit sounded excellent, my DH has an aversion to anything grapefruit. But after a foolish CostCo run recently where I found myself in possession of 10lbs of limes (why??), I decided to use some of them up on these cookies. And I am *so* glad I did! The sweet lime flavor of these cookies is so bright and citrusy, and the shortbread has just the right balance between tenderness and crispness. I love them!
DH loves them too…he walked into the kitchen this morning to announce that they were a hit, as he had eaten several for breakfast; I considered this a victory as he had seemed less than lukewarm about the lime idea when I had originally pitched it to him. Go lime!
Other modifications: I used waxed paper to roll up the cookies instead of parchment, and I baked them on a silicone baking mat. I was able to fit all the cookies on one cookie sheet, because they don’t spread out very much. Also, I really only needed about half of the glaze, so I cut the quantities in half for the recipe below. For the entire recipe, you will probably only need about 3 limes, maybe 4 if they are small. Remember to zest your limes before you juice them!
Luscious Lime Ice Box Cookies
- 1/2 cup non-hydrogenated margarine
- 1/4 cup vegetable shortening
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 1 3/4 cups all-purpose flour
- 1 tablespoon corn starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup confectioners sugar
- 1 1/2 to 2 tablespoons lime juice
- 1/4 teaspoon pure vanilla extract
- 1 tablespoons lime zest for sprinkling
In a large mixing bowl with a hand mixer on medium speed, cream together the margarine and shortening. Beat in sugar until light and fluffy. Mix in vanilla, lime juice, and lime zest. Add flour, cornstarch, baking powder, and salt, and beat until a soft dough forms. On a piece of parchment paper from the dough into a log about 14 inches long. Roll up in parchment paper and fashion the log into a rectangle by rotating and pressing the dough to square off the sides. Refrigerate for at least 2 hours and up to overnight.
Preheat oven to 350 and line 2 baking sheets with parchment paper. Remove dough from fridge and slice rectangle into ¼ inch thick slices and place on cookie sheets. The end slices are going to be wack, that’s ok, just discard them or make 2 weird looking cookies. Bake 15 minutes, edges should be lightly browned. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Make the glaze and assemble: In a small mixing bowl, use a fork to mix together sugar, juice, and vanilla. It should fall from the fork in thick ribbons, if it seems to thin add a little extra sugar. Too thick, add more juice by the teaspoon. Spoon onto cooled cookies and spread a bit. Sprinkle with a little zest. Let set for at least half an hour. If it’s warm in the kitchen, place cookies in the fridge to set. Store in a container until ready to use.