Key Lime Coins

[Photograph: Carrie Vasios]

These buttery shortbread coins are flavored with sweet-tart key limes.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Key Lime Coins

About This Recipe

Yield:makes about 30 cookies
Active time:20 minutes
Total time:1 hour 40 minutes
Special equipment:electric beater, baking sheets, parchment paper
This recipe appears in: Cookie Monster: Key Lime Coins


  • 1 cup (5 ounces) all purpose flour
  • 1/4 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1/4 cup (1 2/3 ounces) sugar
  • 2 tablespoons confectioners sugar
  • 1 tablespoon vanilla extract
  • 1 egg yolk
  • 2 teaspoons zest and 1 tablespoon juice from about 4 small key limes


  1. 1

    In a small bowl, whisk together flour and salt; set aside. In a large bowl, cream together butter, sugar, and confectioners sugar until creamy, about 3 minutes. Beat in vanilla, egg yolk, juice, and zest until combined. Add flour and salt mixture and beat just until dough comes together. Form dough into two 1 1/2-inch wide logs and wrap in plastic wrap. Let chill in refrigerator at least one hour.

  2. 2

    Adjust oven rack to middle and upper positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Slice logs into 1/4-inch coins. Bake until coins are just golden on the bottom, about 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.


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