Sweet Sunday Yummy Lit Review:
Lime : Tart. Vitamin C. Antioxidant. Electric green. Aromatherapy ingredient. Excellent flavour for potato chips. Robbie Williams' description of the English.
It was only a few hours ago that I decided to add 'a main ingredient in delicious and crisp cookies' to this fruit's definition.
Martha's Lime Flowers:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup granulated sugar
2 tablespoons finely grated lime zest
3/4 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 cup fresh lime juice
Confectioners' sugar, for dusting (* I omitted this)
Sift together flour, baking powder, and salt into a bowl.
Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
Working with one half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.
Preheat oven to 325*F. Bake until cookies are set, 12 to 13 minutes, rotating sheets halfway through. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies.
Recipe provided by: Martha Stewart's Cookies (2008), p 251.