These tender shortbread cookies are infused with a bright lime flavor and a delicious way to celebrate the citrus fruit! They’re vegan friendly and includes a gluten and refined sugar free option as well!
As a young wife and stay-at-home mom, I would watch the Martha Stewart show daily. I loved her tips and tricks on all things home and cooking/baking. She made everything look so delicious and effortless, so I tried many of the recipes from her show. One of my favorite recipes of hers was called lime meltaways, a tender, citrus infused cookie dipped in powdered sugar. When I saw her making them, they immediately reminded me of these lemon coolers my grandma used to buy for us when I was little. I loved those lemon cookies so much!
On my next trip to the store, I picked up all the ingredients to make them myself! They were delicious and quickly became one of my faves!
I wanted to come up with a gluten-free version so that I could continue to enjoy these yummy cookies! I used my gluten and refined sugar free shortbread cookies as a base and added lots of lime zest and juice to bring out that bright flavor.
We dipped some in powdered sugar, just to make them more like the traditional version, but I kept most of them plain as that’s the way I prefer them. They’re perfect with a cup of tea!
These cookies are simple to make and are full of delicious lime flavor. They’re also vegan friendly and include a gluten and refined sugar free option as well! I’m thinking of trying these with lemon next time! Wouldn’t that be delicious?!
- ½ (4 oz) cup dairy-free/regular butter (softened), coconut oil, or vegetable shortening
- ⅓ cup maple syrup or ⅔ cup powdered sugar
- grated zest of 2 limes + 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- scant ¼ teaspoon of salt
- 2 cups unbleached all-purpose flour (for gluten-free: 1½ cup Gluten Free Flour Blend + ½ cup superfine almond flour)
- ½–1 cup powdered sugar (optional; omit for naturally sweetened cookies)
- In a large bowl, beat together the butter/shortening and maple syrup (or powdered sugar) until combined. Mix in lime zest/juice, vanilla extract, salt, then slowly blend in flour, mixing just until well combined.
- Scrape sides down and evenly incorporate any remaining flour into the dough.
- Divide dough onto 2 large sheets of parchment paper, cut out about 12" long, and roll into a log that's about 1¼–1½" in diameter (see photos above.) Twist the ends of the parchment paper on either side of the log to secure close and refrigerate for at least an hour, or until chilled.
- When ready to bake, preheat oven to 350ºF. Line 1–2 baking sheets with parchment paper or a nonstick mat and set aside. Remove chilled cookie dough from refrigerator and unwrap. Slice dough in ¼" rounds and place 1-inch apart on prepared baking sheets.
- Bake for 12–13 minutes, until edges are lightly browned. Let cool slightly before serving.
- If dipping in powdered sugar, toss slightly warm cookies in a bowl or baggie of powdered sugar until coated, shaking off any remaining sugar.
- Store in an airtight container at room temperature for 4–5 days.
- Logs of cookie dough can be wrapped again in foil and frozen until ready to bake. Thaw in the refrigerator until thawed enough to slice and bake per directions above.
- Baked cookies (before tossing in powdered sugar) can be wrapped well and frozen for 4–6 weeks. Just thaw and enjoy.