Cranberry-Lime Shortbread Cookies with Lime Curd

Name: Cranberry-Lime Shortbread Cookies with Lime Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs plus 2 large egg yolks; 1/2 cup fresh lime juice; 2 tablespoons fresh lemon juice; 1/8 teaspoon kosher salt; 2 cups all-purpose flour; 1 tablespoon finely grated lime zest (from about 2 limes); 1 teaspoon kosher salt; 2 sticks unsalted butter, at room temperature; 3/4 cup confectioners sugar; 2 teaspoons pure vanilla extract; 3/4 cup coarsely chopped dried cranberries

Servings: persons

6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1/2 cup fresh lime juice
2 tablespoons fresh lemon juice
1/8 teaspoon kosher salt
2 cups all-purpose flour
1 tablespoon finely grated lime zest (from about 2 limes)
1 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
3/4 cup confectioners sugar
2 teaspoons pure vanilla extract
3/4 cup coarsely chopped dried cranberries

1
Make the lime curd In a medium bowl, using a hand mixer, beat the butter with the granulated sugar at medium speed until light and fluffy, about 3 minutes.
2
With the machine on, beat in the eggs and egg yolks 1 at a time.
3
Beat in the lime juice, lemon juice and salt; the mixture will curdle.
4
Scrape the curd mixture into a medium saucepan and cook over moderately low heat, stirring constantly, until its thickened and reaches 180 on an instant-read thermometer, about 10 minutes.
5
Strain the curd through a fine sieve into a medium bowl.
6
Press a sheet of plastic wrap directly on the surface of the curd and refrigerate until firm, at least 3 hours or overnight.
7
Meanwhile, make the cookies Line 2 baking sheets with parchment paper.
8
In a medium bowl, whisk the flour with the lime zest and salt.
9
In another medium bowl, using a hand mixer, beat the butter with the confectioners sugar at medium speed until light and fluffy, about 3 minutes.
10
Beat in the vanilla, then beat in the dry ingredients just until combined.
11
Stir in the cranberries.
12
On a lightly floured surface, roll out the dough 1/4 inch thick, then cut into 2-inch squares and transfer to the baking sheets.
13
Refrigerate for 1 hour.
14
Preheat the oven to 350.
15
Bake the cookies for about 20 minutes, shifting the pans halfway through baking, until golden.
16
Transfer the cookies to a rack and let cool.
17
Serve with the lime curd.

1204

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons unsalted butter, at room temperature, 1 cup granulated sugar, 2 large eggs plus 2 large egg yolks, 1/2 cup fresh lime juice, and more.

Yes, Cranberry-Lime Shortbread Cookies with Lime Curd falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!