Spicy Shortbread & Lime Thumbprint Cookies

Submitted by:
Spicy, sweet & sour--a perfect finish for summertime eats, Mexican and Thai food. Recommended with tequila.

Difficulty: Easy - for beginners
Serves: 8-10

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: dessert · snack · spicy · cookies · thai · mexican · summer · lime · thumbprint ·

Ingredients

• 1 ½ cups (3 sticks) unsalted butter
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• ¼ cup rice flour or cornstarch (Rice flour yields crisper shortbread, while that made with cornstarch is softer.)
• ¼ teaspoon salt
• 1 tsp cinnamon
• ½ tsp cayenne pepper or ground chipotle pepper
• 1 jar lime curd

Method

1. In the bowl of an electric mixer fitted with a paddle attachment—or in a bowl and using a pastry cutter—mix together the butter and sugar until they are just combined. Add the vanilla.
2. In a medium bowl, sift together the flour, spices and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
3. Dump onto a surface dusted with flour and bring everything together with your hands.
4. Roll shortbread into 1-inch balls and place on a cookie sheet. Flatten slightly with your palm.
5. Make a small indentation in the top of the cookie using your thumb or finger. Spoon about a 1/4 teaspoon of lime curd into the hole. Chill for 30 minutes.
6. Preheat the oven to 350°F. Bake for about 10-12 minutes and golden on the bottoms.

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.