Makes
about 5 dozen
Recipe
from Martha Stewart
Husban-Tested
in Alice’s Kitchen
These cookies are truly
melt-in-your-mouth good. Make a batch or
two and freeze the dough logs. Thaw the
logs in the fridge the night before you plan to bake them. Slice and bake the cookies later when you
have need of a perfect treat to go with a cup of hot tea.
¾
cup (1½ sticks) unsalted butter, room temperature
1
cup confectioners’ (powdered) sugar, divided
Finely
grated zest of 2 limes
2
Tablespoons fresh lime juice
1
Tablespoon pure vanilla extract
1¾
cups plus 2 Tablespoons all-purpose flour
2
Tablespoons cornstarch
¼
teaspoon coarse salt
Put
butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted
with the whisk attachment, and mix on medium speed until pale and fluffy. Add
the lime zest and juice and the vanilla, and mix until fluffy.
Whisk
together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix
on low speed until just combined.
Divide
dough in half. Place each log on an 8 by 12-inch sheet of parchment. Roll in
parchment to form a log 1¼ inches in diameter, pressing a ruler along edge of
parchment at each turn to narrow log. Refrigerate logs until cold and firm, at
least 1 hour.
Preheat
oven to 350°F. Remove parchment from logs; cut into 1/4-inch-thick rounds.
Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake
cookies until barely golden, about 13 minutes, rotating sheets halfway through.
Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still
warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. (I
found that putting the powdered sugar in a pie plate and gently tossing the
cookies in the sugar worked better and kept the cookies from crumbling.) Cookies
can be stored in airtight containers at room temperature up to 2 weeks.
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