Lime Shortbread

Has spring really arrived? Today was one of those glorious days where I just felt the need to get outside, walk barefoot in the grass, lounge on the deck and relax.

Spring and warm weather really do pose challenges with baking. First off - I'd rather be outside than in the kitchen, and second, in the spring and summer, eating heavy, rich baked goods seems a little overkill. Like eating a warm bowl of Vietnamese pho soup on the beach.

My solution? Bake these lime-infused shortbread cookies. You get the buttery, rich taste and texture you would expect from shortbread but with the refreshing twist of lime. A perfect springtime cookie to enjoy while watching people frolic in the great outdoors.

Lime Shortbread
Makes about 50 cookies

1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup cornstarch
1 cup butter, softened
1 tablespoon fresh lime juice
2 teaspoons freshly grated lime peel

Cream, to brush over, and granulated sugar to sprinkle on top.

1. Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.
2. Beat butter in large bowl at medium speed until creamy. Reduce speed to low; add flour mixture and all remaining cookie ingredients. Beat until dough forms.
3. Shape dough into two (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate until firm (2 hours).
4. Heat oven to 300°F. Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Brush with cream, and sprinkle with granulated sugar.
5. Place 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.