I decided as a fun New Years gesture and a fun learning experiment, I will make AT LEAST one new recipe a week from all my many great cookbooks - from cookies to meals to vegetarian specialties...and I will try to share my results with you when I remember (:
So I got the book Martha Stewart's Cookies for Christmas (thanks Sheelah) and here is my first new recipe I am trying! Today I wanted to utilize the lemons we have growing on a tree in our backyard, so I made the Lime Meltaways with lemon instead of lime. They turned out pretty tasty but not as tasty as they should be for having 1 1/2 cups butter - I rarely bake with that much butter - and I froze half the batter to have on hand for last minute cookies. I did not read the recipe close enough and added the whole cup of powdered sugar to the butter instead of just 1/3 cup, so if you try it make sure you read it all the way first (as you should do with every recipe). So here are the results and the recipe to share.
So I got the book Martha Stewart's Cookies for Christmas (thanks Sheelah) and here is my first new recipe I am trying! Today I wanted to utilize the lemons we have growing on a tree in our backyard, so I made the Lime Meltaways with lemon instead of lime. They turned out pretty tasty but not as tasty as they should be for having 1 1/2 cups butter - I rarely bake with that much butter - and I froze half the batter to have on hand for last minute cookies. I did not read the recipe close enough and added the whole cup of powdered sugar to the butter instead of just 1/3 cup, so if you try it make sure you read it all the way first (as you should do with every recipe). So here are the results and the recipe to share.
Lime Meltaways
http://www.marthastewart.com/recipe/lime-meltaways
The dough for these icebox cookies can be frozen in logs for up to two months.
Ingredients
Makes about 10 dozen.
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1 cup confectioners' sugar
• Grated zest of 2 limes
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon pure vanilla extract
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
Directions
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
http://www.marthastewart.com/recipe/lime-meltaways
The dough for these icebox cookies can be frozen in logs for up to two months.
Ingredients
Makes about 10 dozen.
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1 cup confectioners' sugar
• Grated zest of 2 limes
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon pure vanilla extract
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
Directions
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
1 comment:
oh, those are good. I've had them with lime a couple times and they're great... let me know your successes... I have a lot of recipes to try this year too, working on veggie ones and low sugar treats! We got Anna's pkg. today- thanks!
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