Jalapeno Lime Shortbread Cookies

Jalapeño Lime Shortbread Cookies are the perfect blend of sweet, salty, and a little spice. The acidity of the lime perfectly balances the heat from the jalapeño, and the sweet glaze adds the perfect touch of sweetness. This recipe is a must-try for anyone who loves jalapeños, like me, and for those who want to try something new and different.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 Cookies

Calories: 179 kcal per serving

Ingredients

10 tablespoons - butter
½ cups - confectioners' sugar
½ cups - confectioners' sugar
2 tablespoons - lime juice
2 tablespoons - lime juice
¼ cups - fresh jalapeno
1 ½ cups - all-purpose flour
½ tsp - kosher salt
½ tsp - kosher salt

Instructions

Preheat the oven to 350F. In a stand mixer, combine the soft butter, lime juice, and sugar.
In a separate bowl, mix together the flour and salt. Add the dry mixture to the butter, sugar, and chopped jalapeno and mix on low until the dough starts to come together.
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.
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.

Nutrition