Monday, March 28, 2011

Key Lime Cookie

2 cups all purpose flour
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
zest of 2 key limes
2 egg yolks
1/4 tsp. vanilla extract
1 TBSP key lime juice
Pinch of salt

In a medium bowl combine the sugar and the lime zest. Using a stand mixer with the paddle attachment, on medium-high speed, cream together the butter and lime scented sugar until light and fluffy, about 3 minutes.
Add yolks one at a time, scraping down the mixer after each addition. Mix in vanilla and key lime juice and beat for another 30 seconds on medium-high speed.
Add salt and flour and mix on low speed until ingredients are fully incorporated.

Divide dough into four logs. Roll so that they are easy to slice. Wrap them in plastic or wax paper and place into fridge for 1 hour. You can go as long as overnight if you have stuff to do.

Preheat oven to 350F. Remove cookies from fridge. Slice cookies to about ½ inch thick. Place on a parchment lined (or you can use baking spray) cookie sheet and space about an inch apart. They don’t really spread out all that much.

Bake for 14-16 minutes depending on the size of your cookies. They aren’t going to be a super soft cookie. More of a shortbread bite if you will. Let them cool, drizzle  glaze.

2 cups powdered sugar
1/3 cup key lime juice
Zest of 1 lemon
Whisk the sugar and juice together until it’s a thick but pourable glaze. Pour over cookies. Let glaze set up, sprinkle (don't know what the right word is) zest and eat.

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