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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 60 |
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From Missy D. Wesley Chapel -FL, a crisp key lime cookie, fussy and time consuming. Good for a shower or tea party. Stored room temperature for two weeks, or frozen for two months. The icing adds to the flavor. Ingredients:
1 tablespoon plus one teaspoon of vegetable oil |
1 tablespoon plus one teaspoon finely grated key lime or regular lime zest |
6 tablespoons of fresh lime juice |
1 3/4 cups of all purpose flour |
1/2 teaspoon of baking soda |
1/2 tsp of baking powder |
pinch of salt |
2/3 cup granulated sugar |
7 tbsp of unsalted butter softened, cut in tbsp chunks |
1 tsp of vanilla extract |
1/2 tsp of lemon extract |
icing |
1 1/2 cups of powdered sugar |
3 tbsp of fresh lime juice |
Directions:
1. Combine oil and lime zest.
2. Let stand covered for at least 30 minutes and up to several hours.
3. Reduce the lime juice in small sauce pan on stove top until it is reduced to 2 1/2 tablespoons down from the original 6.
4. It will probably darken in color. no worries.
5. Cool to room temperature.
6. In a medium bowl, stir together the flour, baking soda, baking powder and salt.
7. In a large bowl, beat the oil mixture with the granulated sugar until well blended. Ad the butter beating until light and fluffy.
8. Beat in cooled lime juice and vanilla and lemon extract until well blended and smooth.
9. Gradually add in the flour mixture to make a smooth dough.
10. If it seems to soft, let it rest to firm up.
11. If it is too dry, add a touch of water (up to a tbsp).
12. Divide dough in half.
13. Roll out each portion between sheets of parchment or wax paper until it is 1/4 inch thick.
14. Stack on baking sheets and refrigerate at least 30 minutes or freeze for 15, until very very cold.
15. Preheat oven to 350 degrees.
16. Working one portion at a time, gently peel off top layer of wax paper and then pat back loosely in place, so it easy to remove later.
17. Invert the dough and remove the second sheet of wax paper.
18. Using a round cutter, 2 1/4 inch is best, cut out the cookies and then cut each round in half.
19. Using a thin off set pastry spatula, transfer the cookies to a baking sheet about 1 inch apart.
20. Reroll scraps and continue cutting until all dough is used.
21. Bake one sheet at a time for 7 to 11 minutes until the cookies just barely color on the edges.
22. Transfer to wire rack to cool completely.
23. Make icing: Stir together confectioner's suar and 2 1/4 tabsp of lime juice until smooth and well blended.
24. Add sugar to get a piping consistency.
25. Put in a small decorating bag and pipe the icing on the cookies to mimic lime segments and pith around the outer edge of each half round.
26. Easier still, drizzle each cookie with the icing and call it a day.
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