Sorry for the absence lately (I feel like I’ve been saying that a lot… 😦 ), it’s been a few weeks since I posted anything. Much of it has to do with this beast who joined our family a little over a month ago:
We adopted a Weimaraner who is about a year and half old and about 100 pounds. He’s sweet, but a handful! Most of my lunch hour is now spent scarfing down lunch, changing clothes (because it is still a thousand degrees outside here), walking said beast, changing back into work clothes, and racing to get back to work within an hour. No time to devote to staging and photographing anything decent until the weekends, so it’s been hard. Oh, and our good camera is down for the count too… I did, however, manage to get some photos of these cookies before I had to
be dragged down the block walk the dog.
I know everyone else has already tuned into fall flavors (hello pumpkin EVERYTHING!) and I’ll get there eventually but, for right now, the weather still screams summer (see thousand degree comment above). So I made Key lime cookies. They are dainty little cookies flavored with Key lime juice and zest, baked until just turning golden, cooled a bit, then drenched in powdered sugar. The end result is a delicate and addictive sweet/tart nibble of a cookie.
I prepared the dough on a Wednesday night after work and ended up baking the cookies the following Saturday. The recipe noted that you can refrigerate the dough logs for up to a week before slicing and baking. Try to be consistent with the slices – some of my really thin slices got too browned and I had to toss them.
Key Lime Meltaways
Yield: about 10 dozen cookies
12 Tbsp. unsalted butter, at room temperature
1 cup confectioners’ sugar, divided
About 1 Tbsp. finely grated lime zest
2 Tbsp. freshly squeezed Key lime juice
1 Tbsp. pure vanilla extract
1 3/4 cups plus 2 Tbsp.all-purpose flour
2 Tbsp. cornstarch
1⁄4 tsp. salt
1. In the bowl of an electric mixer, cream the butter and 1/3 cup of the confectioners’ sugar until fluffy.
2. Add lime zest, juice, and vanilla and beat until fluffy.
3. In a medium bowl, whisk together the flour, cornstarch, and salt; Add to butter mixture, beating on low speed until just combined.
4. Roll dough into two logs about 1 inch in diameter and wrap in waxed paper or parchment paper. Chill at least 1 hour and preferably overnight to allow flavors to develop.
5. When ready to bake cookies, heat oven to 350 degrees and line baking sheets with parchment paper.
6. Place remaining 2/3 cup confectioners’ sugar in a resealable plastic bag.
7. Remove logs from waxed paper and slice into rounds about 1/8 inch thick.
8. Place on prepared baking sheets spaced 1/2 inch to 1 inch apart. Bake until barely golden, 12 to 15 minutes.
9. Transfer cookies to wire rack to cool slightly. While still warm, place in the sugar-filled bag and toss gently to coat.
10. Store in airtight container for up to 2 weeks.
Source: Miami Herald, April 23, 2014