KEY LIME SHORTBREAD COOKIES

Here's a fresh take on the traditional iced sugar cookie! When you remove gluten and dairy (butter) from cookies the flavor just isn't quite the same. So, if you can't have the nostalgic original, why not enjoy a bright, fun flavor?

We used traditional Christmas cookie cutters like these below. It gives the cookies a nice classic look! In case you have little ones that love characters or who are excited about an upcoming trip, I've linked an option for that too.

These cookies are so yummy and we find them to be a nice break from all of the chocolaty and buttery flavors this time of year!

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Cookie Ingredients:

1 Cup Country Crock Dairy Free Plant Butter Sticks

3/4 Cup Confectioner's Sugar

2 teaspoons Vanilla Extract

1 teaspoon Lime Zest

2 Cups King Arthur Gluten Free All Purpose Flour Blend

1/4 tsp. Salt

Lime Icing Ingredients:

2 1/2 Tablespoons Fresh Key Lime Juice

1 Cup Confectioner's Sugar

1 teaspoon Lime Zest

Directions:

Makes 24 -26 small to medium cookies

Preheat oven to 350'

In the bowl of mixer, beat butter sticks and sugar until fluffy. With mixer on low speed, add in vanilla extract, lime zest, and salt. While still on low speed, add in flour 1/2 cup at a time. Turn mixer to medium speed and beat until dough forms. The dough should stick together when you pinch off a section with your fingers.

Prepare two sheets of parchment paper. Split dough into two sections.

Flour the top of each sheet of parchment paper and form a ball of dough on each.

Dust the top of dough ball with flour and roll out to 1/4" thickness. Begin to cut shapes with your cookie cutters, but leave all cut cookies in the same position.

Because gluten free dough doesn't stretch well you will cut all shapes in your sheet of dough and then pull the excess dough away. You will then transfer the whole sheet of parchment paper with cut shapes onto your cookie sheet to bake.