Saturday, May 6, 2017

Lime Wedge Sugar Cookies

This is a great Summer Cookie.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
A Stand Mixer

16 TBS Butter, room temperature.
1 C Granulated Sugar
1 1/2 TBS Lime Zest. Start with 2 Limes.
2 tsp Fresh Lime Juice
2 Large Eggs
3 C Flour + additional if needed to reach the correct consistency of the Dough.
1/8 tsp Salt
Neon Green Food Coloring
Green Sanding Sugar

In a Stand Mixer with a Paddle Attachment:
Lime Zest
Lime Juice
Beat until well combined.

The Dough should not be too sticky to handle. Slowly add additional flour if needed.

Remove and shape into a ball.
Divide into thirds.
Form each into a ball, cover with Plastic Wrap and refrigerate for 15 minutes.

Remove 2/3 of the Dough and return it to the Mixer.
Add Food Coloring and Beat until well combined.
Remove and cut in half.
Roll each half into a 6" log.
Cover in Plastic Wrap and refrigerate for 30 minutes.

Remove the plain Dough from the refrigerator.
Roll into a large rectangle on a floured surface.
Remove one of the Green Logs and place it on the Plain Dough.
Roll it just to cover the Log in a single layer of the Plain Dough.
Cut and moisten the seams with a bit of water to seal them.

Repeat with the roaming Green Logs.

Put the Green Sugar on a Large Dinner Plate.
Roll the Logs to completely cover them in the Sugar.
Wrap each Log in Plastic Wrap and Freeze them for 15  minutes. This makes it easier to slice them.

Remove from the Freezer.
Slice the Logs into 1/4" Slices.
With the back side of a Paring Knife, Create indentations to represent Lime Segments on the surface.
Cut the Slices in half to represent a Lime Slice.

Bake for 6 - 8 minutes.

Remove Pan to a Rack to Cool 10 minutes.
Remove Cookies to the Rack to Cool Completely.

Peace in the Kitchen!

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