Sorry I haven't been blogging as frequently..I've been bakimg, ALOT, but just been slacking on the blogging. :( But here I am! :) well, awhile back, I needed to make a corn salad that required some limes. So I went to Costco and bought a huge bag.
I pretty much used two and had the rest left. Haha. So, I looked and found this recipe in my Martha Stewart cookie book. Even though it only uses two tablespoons of lime juice, I was determined to work my way through that bag of limes!! :) These cookies were not too much lime flavor, it really does melt in your mouth because it has a bit of a crumbly texture. I brought it to work and it was gone in a second. Compliments all over! It's pretty delicious!! You can also substitute lime juice with other fresh citrus juices!
(Yield Makes about 3 dozen)
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy.
Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper.
Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.
Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.
Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Enjoy!! :)
Sorry I haven't been blogging as frequently..I've been bakimg, ALOT, but just been slacking on the blogging. :( But here I am! :) well, awhile back, I needed to make a corn salad that required some limes. So I went to Costco and bought a huge bag.
I pretty much used two and had the rest left. Haha. So, I looked and found this recipe in my Martha Stewart cookie book. Even though it only uses two tablespoons of lime juice, I was determined to work my way through that bag of limes!! :) These cookies were not too much lime flavor, it really does melt in your mouth because it has a bit of a crumbly texture. I brought it to work and it was gone in a second. Compliments all over! It's pretty delicious!! You can also substitute lime juice with other fresh citrus juices!
(Yield Makes about 3 dozen)
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy.
Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper.
Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.
Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.
Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Enjoy!! :)
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