This weeks BSI was hosted by Jen of My Kitchen Addiction and she picked lime as the secret ingredient. I knew immediately what I wanted to make when she announced this. Since I have been pouring over the Martha Stewart Cookie cookbook nonstop lately I had my eye on a lime cookie that sounded quite delicious. As I suspected they turned out wonderful. They were super easy to make and took very little time. The most time consuming part was waiting for the cookies to get cold in the refrigerator. During my wait time I cleaned and organized. Seriously it seems no matter how hard I try and work my house could always use a little more organization. Why? Why and how do I accumulate so much crap! I swear one of these days I’m going to throw away half of everything I own and set a new rule that says anytime I want something new I have to get rid of something old. There is not need for the amount of crap I own. Ok sorry about the rant. I realize it’s certainly not something you want to hear. It’s just annoying that’s all. Ok back to the cookies. As I stated before they were delicious. I tried them without the powdered sugar and they were ok, but with the powdered sugar they turned into a yummy little sweet melt in your mouth cookie….mmmmm. The lime zest added a lot of summertime flavor that really livened up the cookie. The great part is that you can play around with this recipe and try all sorts of juices and zests. I think blood orange would be sorta interesting to try. I’m also using this recipe for my Kooky Cooky Challenge. This is now the second recipe I have made. That means there is only 173 recipes left…hooray! One day they will all get made 🙂 Enjoy!
Makes about 3 dozen
1 1/2 sticks unsalted butter – room temperature
1 C. confectioners’ sugar
Finely grated zest of 2 limes
2 T. fresh lime juice
1 T. pure vanilla extract
1 3/4 C. plus 2 T. all-purpose flour
2 T. cornstarch
1/4 t. coarse salt
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.
Source: Martha Stewart