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!
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!
Directions
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
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:
they were yummy! it was great seeing you!
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