May 2, 2010

Tart Lime Cookies

I really thought I liked taking pictures of people but lately food has been so much more entertaining! I made the tart lime cookies on Sunday talked about in below post and I didn't think they we're so tart or so lime... but they were so fun to make I LOVE MAKING COOKIES! I want to own a cute cookie shop in California, decorate it in all Anthro, play some Rilo Kiley and have a cat who live's there and everyone will love her!

Anyways I made said cookies and they we're good I took them to the ward Chat n' Chow (or some of us may know it as Linger Longer's*) and a little bird told me that my cookies were getting passed down the line while people waited to get food.... I find this hard to believe but if it did happen how cool is that?

3 1/2 cups all-purpose flour
1 3/4 cups cane sugar or regular granulated sugar
1/4 teaspoon salt
zest of 2 large limes
12 ounces (3 sticks) unsalted butter, cut up
2 large limes (I used 2 1/2 medium)

Sugar Coating:
1 1/2 cups sugar
(which is SO much we had a lot left over you could get by with only 1/2 a cup of sugar)
zest of 1 lime

Mix the flour, sugar, salt, and lime zest in the bowl of your Kitchen Aid with whisk attachment turn on low speed until zest is reduced to smaller pieces.

Change to paddle attachment add the butter and on until it is completely mixed into the dry ingredients, but the mixture is still powdery. Add the eggs and pulse until the dough forms a ball.

Turn out the dough onto a floured work surface and divide into two equal pieces. Form each into a cylinder about 9 inches long.

Clean any flour off the work surface and combine the sugar and lime zest, working together with fingertips for a minute to release the lime flavor into the sugar. Pour the sugar onto the work surface in a wide line about 9 inches long. Roll one of the logs of dough in it to coat the outside completely. Repeat with the other log of dough. Wrap each log of dough in plastic wrap and refrigerate until firm, about 1 hour.

When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350˚F. Line cookies sheets with parchment paper.

Cut the logs of dough into 1/4-inch thick slices and arrange them on prepared pans about 1 inch apart on all sides. Repeat with the second log of dough, or wrap, freeze, and save it for another day.

Bake the cookies until they are firm and golden around the edges, 15 to 20 minutes. After the first 10 minutes, place the pan from the lower rack on the upper one and vise versa, turning the pans from back to front at the same time. Slide the papers off the pans to cool the cookies. If you only have one pan of cookies to bake, adjust the racks to the middle of the oven.

Store cookies at room temperature between sheets of wax paper in a tin or plastic container with a tight fitting lid.

Recipe modified from {honey&jam}

* Linger Longer's need to happen more often David's ward in Seattle had one at Christmas time and it was the funnest church activity I have ever been to I need more of them.

1 comment:

  1. We should make these when you come down later this month. Sorry you won't be here then David but I probably wouldn't have saved you any cookies anyway!