Lime Meltaways
Source of Recipe
Jenny McCoy is the pastry chef at A Voce in New York City
Recipe Introduction
- makes approximately 3 dozen cookies -
List of Ingredients
Ingredients
1 cup unsalted butter, at room temperature
1/2 cup powdered sugar
Zest of 2 limes, finely-grated
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon saltRecipe
Procedure
1. Preheat your oven to 350�F.
2. Line two baking sheets with parchment.
3. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, powered sugar, lime zest and vanilla extract, on medium-high speed, for five minutes.
4. Reduce the speed of the mixer, and slowly add the flour and salt. Return the mixer speed back to medium-high and continue to cream the mixture for another five minutes.
5. Transfer the dough to a pastry bag fitted with a piping tip of your choice. (I used an Ateco round tip, size 804).
6. Pipe the dough into 1 1/2" rounds (or any other shape you might prefer), about a 1/2" apart.
7. Bake until edges are light golden and cookie dough is dry to the touch�approximately 10 to 15 minutes.
8. Let cool to room temperature on the sheet trays used for baking. Once cool, gently transfer to a serving dish or store in an airtight container for a day or two
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