Key Lime Shortbread with White Chocolate

Key Lime Shortbread with White Chocolate

• 2 sticks (1 cup) salted butter, at room temperature

• 3/4 cup powdered sugar 

• 2 Tbs. key lime zest (or any other type of citrus zest) plus more for garnish 

• 1 Tbs. vanilla extract 

• 1 egg 

• 1 egg yolk 

• 1 Tbs. vanilla extract 

• 2 cups all purpose flour, plus more for dusting 

• 10oz white chocolate 

In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light and creamy, about 3 to 5 minutes. Add the vanilla extract,  zest and egg and egg yolk in one at a time and continue beating on high until creamy. The batter may look broken but keep beating and it will come back together. Add the flour and with the mixer on low mix the dough until it just comes together. 

Place the dough on a piece of plastic wrap (the dough will be very sticky ) and carefully form into a rectangle. Wrap the dough well and refrigerate for at least 2 hours, preferably overnight.

Preheat oven ro 325°F. 

Roll the dough out in an even layer until 1/2” thick. Using the cutter of your choice, cut out shapes. Reroll and repeat with remaining dough. Place the cookies on parchment lined baking sheets and bake for 11 to 14 minutes or until the edges of the cookies are just barely golden brown. Let cookies cool. 

Melt white chocolate in the microwave or over a double boiler. Dip half of the cookies into the white chocolate and place on a parchment lined baking sheet.  Sprinkle with more key lime zest if desired and let chocolate set. 

Makes about 2 dozen 3” round cookies.