YIELD: ABOUT 12 COOKIES
These zingy cookies are delicious on their own and make an exceptional treat served with a scoop of Strawberry Ice Cream. Or, cut them slightly larger, then stuff with your favorite ice cream and freeze for an irresistibly sweet and tangy treat.
Directions
Cream together the shortening, sugars, lime zest, and lime juice until smooth.
In a separate bowl, whisk together the salt, sorghum flour, arrowroot starch, tapioca flour, and xanthan gum, and then gradually incorporate into the sugar mixture while mixing just until a firm dough is formed.
Flatten into a disk and chill in the freezer for about 15 minutes.
While the dough chills, preheat oven to 350 °F.
Roll out dough in between two sheets of plastic cling wrap onto a flat surface until about ¼ inch thick.
Cut into 2-inch squares and place onto an ungreased cookie sheet.
Bake for 15 minutes.
Let cool and add glaze to the tops.
To make the glaze, simply whisk together the glaze ingredients until completely smooth and runny.
Spoon onto the tops of the cookies and let dry for about 10 minutes.
Spoon on another layer and top with lime zest.
Let glaze completely harden before serving.
Store in airtight container for up to 1 week.
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Ingredients
COOKIES
¾ cup cold shortening
â…“ cup powdered confectioners sugar
¼ cup sugar
Zest of 1 lime (about 1 teaspoon)
2 tablespoons lime juice
½ teaspoon salt
1¼ cups sorghum flour
½ cup arrowroot starch
¼ cup tapioca flour
1 teaspoon xanthan gum
GLAZE
1 cup confectioners sugar
5 tablespoons freshly squeezed lime juice
Lime zest to garnish
