Vegan Lime Shortbread Cookies With Raspberry Icing!!!! These cookies are amazing because they are just so adorable and they taste delicious! I based this recipe off of these lemon shortbread cookies that I had made a long time ago, but I wanted to change the flavors up a little bit and make the indents in the cookies heart shaped!!!
I made these cookies originally for Mothers Day, and even though it is past Mothers Day now, you can still make these cookies if you want to give some yummy treats to your mom/mother figure (or anyone)!!! I also made these cookies to try out Reels on Instagram, and put the recipe for them in a caption to a post, so check out my instagram to see some more of these cookies!!!! I also thought that I should also make them into a blogpost, with a more in depth recipe, so here that is!!!
Vegan Lime Shortbread Cookies with Raspberry Icing
For the cookies
- Zest of 3 limes
- Juice of 3 limes
- 2 sticks of vegan butter/ margarine
- ¾ cup confectioners sugar
- 3½ cup all-purpose flour
For the icing
- 2 cups confectioners sugar (plus more for dusting the cookies)
- 2 tbsp fresh (or melted frozen) raspberries
- 1 tbsp water or lemon juice (or a mixture of the two!)
- Preheat oven to 350°, line a large baking sheet (or 2 small baking sheets) with parchment paper. Zest and juice 3 limes
- Beat together butter, confectioners sugar, lime juice, and lime zest in a medium bowl with a hand mixer until combined.
- Add flour and beat until JUST combined, then mix with your hands the rest of the way, rolling the dough into a large ball.
- Put the ball on a baking sheet and roll into 45 or so separate balls.
- Roll each ball in your hands to melt the margarine a bit, and then press hearts into the dough with your pointer finger, on one side on one side to make one half and then the other to make the other half. Then perfect the heart a little bit more and make the indent deeper.
- Freeze your cookies for 10 minutes, then take out and put in the oven for 10 minutes. Take the cookies out and let cool for just a minute or so, so you don’t burn yourself, and carefully press down the dough that has risen up a bit, so that your hearts will hold icing again. Then put back in the oven for 10 more minutes or until they have light brown on the bottoms, and let cool.
- While the cookies are cooling, mix together confectioners sugar, raspberries, and water/lemon juice, in a small bowl with a fork, to make icing.
- One the cookies have cooled, use a fork or spoon to put icing in the hearts. Dust with powdered sugar and enjoy!