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Dipped Lime Cookies




Source of Recipe


Mai


List of Ingredients




Dipped Lime Cookies

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon grated lime or lemon zest
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 cups all-purpose flour
3 bars (1.5 ounces each) dark chocolate, coarsely chopped
Preheat oven to 325°F.



Recipe



Beat butter and sugar in bowl until light and fluffy, using electric mixer on medium speed. Beat in lime zest and vanilla. Beat in salt. On low speed, beat in flour in 2 additions.


Divide dough in half. Press each portion evenly into ungreased 9-inch round cake pan. With fork, make decorative border around edge of each round.


Bake for 45 to 50 minutes or until center is golden brown (edges will be slightly darker); do not underbake. Cool in pans on wire rack for 5 minutes. With sharp heavy knife, cut each shortbread into 16 wedges. Cool completely in pans on rack.


Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.

Carefully remove shortbread triangles from pans and brush off crumbs. Dip point of cookies into melted chocolate, covering about one-third of cookie. Shake off excess chocolate and place on waxed paper-lined baking sheets. Let stand until chocolate is set, about 30 minutes. (Cookies can be stored, between layers of waxed paper, in airtight containers at room temperature for up to 5 days.)