Jalapeño Lime Shortbread Cookies

short bread cookies topped with glaze and jalapeno

Jalapeño Lime Shortbread Cookies

Nora Bourdeau

Sweet, salty and a little spicy, Jalapeño Lime Shortbread Cookies are a revelation! The acidity of the lime pairs beautifully with the jalapeño spice and sweet glaze.

5 from 1 vote

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Cook Time 15

chill the dough 1

Course Dessert

Cuisine American

Servings cookies

Calories 181 kcal

Ingredients

10 tablespoon butter at room temperature
½ Cup confectioners' sugar for the cookies
½ Cup confectioners' sugar for the glaze
2 tablespoon of lime juice for the cookies
2 tablespoon of lime juice for the glaze
¼ Cup fresh jalapeno diced
1½ Cup all-purpose flour
½ teaspoon kosher salt for the cookies
½ teaspoon kosher salt to top the glaze

Instructions

Preheat the oven to 350F. In a stand mixer, combine the soft butter, lime juice, and sugar.
10 tablespoon butter, 2 tablespoon of lime juice, ½ Cup confectioners' sugar
In a separate bowl, mix together the flour and salt. Add the dry mixture to the butter, sugar, and chooped jalapeno and mix on low until the dough starts to come together.
1½ Cup all-purpose flour, ½ teaspoon kosher salt, ¼ Cup fresh jalapeno diced
Place the dough onto a surface dusted with flour.
The dough will be a little crumbly but try to shape the dough into a log and tightly wrap it in plastic wrap.
Place the dough in the refrigerator for 1 hour. Once the dough is chilled, cut the log into ½-inch slices and place the disks on the cookie sheet.
Cook in the oven for 14-16 minutes or until the bottoms get slightly golden.
In a small bowl mix the remaining confectioners' sugar and lime juice.
½ Cup confectioners' sugar, 2 tablespoon of lime juice
Once the cookies are at room temperature use a spoon to glaze the top of the cookies. Finally, sprinkle a little salt on the cookies before the glaze sets.
½ teaspoon kosher salt

Notes

If you are serving immediately you can top the glaze with a thinly sliced jalapeno. If you are making them ahead of time, I would skip this step, because over time the jalapeno starts to split the glaze.

Nutrition

Calories: 181kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 269mgPotassium: 30mgFiber: 0.5gSugar: 10gVitamin A: 314IUVitamin C: 4mgCalcium: 6mgIron: 1mg

Keyword Easy Baking, Shortbread, Vegetarian

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