Jaime Posted December 2, 2007 Share Posted December 2, 2007 12 Tbsp or 3/4 cup (1 & 1/2 sticks) unsalted butter, room temp1 cup icing sugargrated zest of 2 limes2 Tbsp fresh squeezed lime juice1 Tbsp pure vanilla extract1 3/4 cups + 2 Tbsp allpurpose flour2 Tbsp cornstarch1/4 tsp salt In a counter mixer with whisk attachment, cream butter and 1/3 c sugar until fluffy. Add lime zest, juice, vanilla and beat until fluffy. In a med bowl, whisk flour, cornstarch and salt. Add to butter mixture and beat on low speed until combined, Between 2 pieces of 8"x12" parchment paper, roll dough into two 1 & 1/4" diameter logs. Wrap and chill at least one hour (if wanting to prepare ahead, freeze at this stage - will keep for up to a month). Preheat oven to 350F. Line 2 baking sheets with parchment paper (place two thirds remaining sugar in a resealable bag. Cut logs into 1/8" rounds and place on sheets one inch apart. Bake cookies until barely golden (about 15 mins). Transfer to wire rack to cool for 8-10 mins. While still warm, place cookies in sugar filled bag and gently toss to coat. Store cookies in an airtight container for up to 2 weeks. *These might read like a lot of work, but once you get used to making them, they're really not...and they really do melt in your mouth :) Link to comment Share on other sites More sharing options...
Whispering Willow Posted January 4, 2008 Share Posted January 4, 2008 These sound perfect to take along on our trail rides during the summer. Do they keep rather well for a bit in the heat? lol I'll try keeping them in with a freezer block just to be sure! Thanks for sharing! Link to comment Share on other sites More sharing options...
Sara Posted January 4, 2008 Share Posted January 4, 2008 These sound wonderful and I have a feeling my husband will love them! Thanks!:D Link to comment Share on other sites More sharing options...
Jaime Posted January 10, 2008 Author Share Posted January 10, 2008 YW :) I wouldn't leave them in the heat for a long time. They might get all gooky with the sugar coating...I'd think in the fridge or room temp would be best. These are an icebox cookie, so I tend to keep a couple of "logs" in the freezer and then cook them just before company comes over...when they're set to start getting freezer burnt, I cook 'em up and bring them into work...gotta love a little tastebud temptation!! :) Link to comment Share on other sites More sharing options...
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