Lime Shortbread Cookies With White Chocolate And A... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I found this recipe in the April 2009 Bon Appetit magazine buried on page 55. It really caught my eye and nothing would do but I had to make it NOW! It is so light and refreshing ...so try it, you'll love it! Ingredients:
2 cups all-purpose flour |
1/2 cup powdered sugar |
1/2 teaspoon salt |
1 cup (2 sticks) chilled, unsalted butter, cut into 1/2-inch cubes |
(i used salted butter) |
3 tablespoons finely grated lime peel (aka zest), divided |
1 teaspoon vanilla extract |
1 (3.5 oz.) bar high-quality white chocolate (such as lindt or perugina), finely chopped |
1/2 cup chopped toasted almonds |
Directions:
1. Preheat oven to 325 degrees F.
2. Butter 13x9x2-inch metal baking pan.
3. Blend flour, sugar and salt in a food processor.
4. Add butter, 2 Tablespoons lime peel, and vanilla; process until blended and dough forms clumps.
5. Press evenly into prepared baking pan.
6. Pierce dough all over with a fork.
7. Using a sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
8. Bake shortbread until golden brown, crisp around edges and firm to the touch , about 45 minutes.
9. Remove from oven.
10. Using sharp knife, immediately recut shortbread, gently separating the triangles.
11. Cool shortbread in pan on rack.
12. Place white chocolate in small metal bowl.
13. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
14. Remove bowl from over water.
15. Using a fork, drizzle melted chocolate in a zigzag pattern over the shortbread.
16. Sprinkle evenly with almonds and remaining 1 Tablespoon lime peel.
17. Let stand until chocolate sets, about 1 hour.
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