Saturday, November 22, 2008

Coconut hearts lime

Hi Snow Angels!
Tomorrow we are attending "Cookiefest '08"! I've been trying to figure out what to make for the past few days. For some reason I got lime and coconut stuck in my head and after no luck finding any such cookie, I just took this recipe and added coconut! Martha Stewart would be proud! They are super easy- necessary for me because I mess up with microwave popcorn! I'm sure they won't be the prettiest at the party since I added green food colouring to promote the "lime" part, but they came out a weird reptile-vomit shade. Oops!
Anyhow, I'll leave you with this recipe, in case anyone wants to give them a try! (They'd make a yummy christmas present too- see pretty packaging below!)

Lime Meltaways (yum!)

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
* add as much coconut as you like!

Put butter and 1/3 cup confectioners' sugar in the bowl and mix til smooth. 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 until just combined.
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 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. Bake cookies until barely golden, about 13 minutes. 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.
Makes about 3 dozen

1 comment:

Michelle said...

they were yummy! it was great seeing you!


Blog Widget by LinkWithin