Name: Lime Squiggles
Yield: Makes about 20
Ingredients: 1½ cups plus 1 Tbsp. (200 g) all-purpose flour; ¼ cup (32 g) cornstarch; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ cup (1 stick) unsalted butter, room temperature; 4 oz. cream cheese, room temperature; ¾ cup (83 g) powdered sugar; 2 tsp. finely grated lime zest; 2 Tbsp. fresh lime juice; 2 tsp. vanilla extract; 1 cup (110 g) powdered sugar; 2 Tbsp. fresh lime juice; 1 Tbsp. unsalted butter, melted, slightly cooled; 1 lime; A ½" star tip

A bunch of shortbreadstyle Lime Squiggle cookies on a blue background

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni

These cookies are a style of shortbread called meltaways; the addition of cornstarch to the buttery dough reduces gluten development and makes them melt-in-your-mouth tender. Claire Saffitz supplements the butter with cream cheese, which adds extra tang on top of the lime juice and zest, then coats the finished cookies in a lime glaze rather than the usual powdered sugar. Piping them spritz-style through a wide star tip creates more surface area for the glaze and gives the cookies an extra-fun look. Make sure to cool them completely before dipping them in the glaze so it doesn’t fully drip off.

What you’ll need

Electric Mixer
$50 At Amazon
Piping Bag and Tips Set
$12 $10 At Amazon
Spatula
$13 At Amazon
Wire Cooling Rack
$17 At Bon Appétit Market
Microplane Grater
$18 At Amazon

Recipe notes

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