A New Cookie Recipe
Thought this recipe was fitting since I just returned from the Sunshine State a couple of days ago.
Homemade key lime cookies are a delicious variation on Florida's famed Key lime pie. You can use regular limes in this recipe, but increase the amount of zest to two and a half tablespoons.
Makes about 80
1 1/2 cups all-purpose flour, sifted
1/2 teaspoon salt
12 tablespoons (11/2 sticks) unsalted butter
1 cup confectioners' sugar
2 tablespoons finely grated Key lime zest (from about 15 limes)
2 tablespoons fresh Key lime juice (from about 5 limes)
1 tablespoon fine sanding sugar
Preheat oven to 325 degrees.
Whisk together flour and salt.
Beat butter and confectioners' sugar with a mixer on medium-high speed until creamy, about 3 minutes.
Beat in lime zest and juice.
Reduce speed to low.
Gradually add flour mixture, and beat until just combined. Divide dough in half, shape each half into a disk, and wrap in plastic.
Refrigerate for 1 hour (or overnight).
On a piece of floured parchment, roll out each portion of dough to 1/4 inch thick. Place dough and parchment on baking sheets, and freeze for 15 minutes.
Using a 2-inch fluted cutter, cut out cookies, and space about 1 inch apart on parchment-lined baking sheets.
Freeze for 15 minutes.
Sprinkle with sanding sugar.
Bake until bottoms begin to turn golden brown, 12 to 15 minutes.
Let cool slightly on sheets on wire racks, then transfer cookies to racks to cool completely.
Sables can be stored in airtight containers for up to 3 days.