Give a makeover to your shortbread Christmas cookies with this traditional recipe from central Cuba.
- Servings 30 cookies
- 1 cup Butter
- 2 cups Granulated Sugar
- 1 Egg
- 2 tsp. Vanilla
- 1 tbsp. grated Lime Zest
- 2 tsp. Salt
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp. Baking Powder
- On a bowl whisk to combine the flour, salt, and baking powder. Set aside.
- Beat the butter on high speed on the stand mixer for 1 minute. Add the sugar and continue to beat for 4 minutes, until it is light and fluffy.
- Add the egg and beat 1 more minute to combine.
- Add vanilla and beat to combine.
- Add the flour and beat on low speed until combined. Do not over-mix.
- Divide the dough in half and shape each half into a round disc. Wrap each one with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- On a lightly floured surface, roll out a disc to about 3/8-inch thickness. Cut out the cookies with a round 2 1/2-inch cookie cutter.
- Place the cookies on a baking sheet. Gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies.
- Place the baking sheet in the refrigerator and chill for 10 to 20 minutes to firm up the dough. Repeat rolling and cutting process with second dough disc.
- Bake the cookies until the edges are lightly golden, 15 to 18 minutes. Transfer cookies to a cooling rack and cool completely.
Serve with a side of guava jam and a cafecito Cubano.