Friday, November 6, 2009
I thought these looked great from Martha Stewarts Cookie book, but I must say they were not the favorite cookie of anyone who tried them at work except my mom who also tried them. I guess some people don't like lime, and while I do and I thought the cookies were good, it's just not something I would ever crave or say "you have to try this right this second they are so good!" I thought the dough was a little salty and desparately needed a thick coat of powdered sugar around the outside, but it was still a nice cookie. I would be happy with this cookie if I wanted to make a festive cookie platter, this would be a nice cookie that would offer a sweet-tart counterpoint, something unusual but still tasty.
On the bright side, we did raise some money for Capuchin Soup Kitchen - I collected $15.93, bringing our grand total to $395.13 for various charities that I have chosen. As usual, my donation is the preparation and ingredients for the cookies (and sometimes a dollar or two if I eat one at work), and 100% of the money collected from my coworkers goes to charities. This is going awesome and we're almost to $400!!
I was happy to have inspired one of my best friends, Andrea, to try and start up a one-woman bake sale at her workplace. She was all fired up and brought in a batch of one of our favorites - Brown Butter Toffee Bars - to her office.... and it turns out she wasn't allowed to be raising money at work!! So they made her take down her jar, even though she had already done really well with her collections, and we were both super bummed out about her not being able to carry on. Kudos to Dre for trying, anyway. Maybe they will change their rules... go to the head of HR!! :)
Find the recipe here on Martha Stewart.com
Makes about 3 dozen
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 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 lime zest and juice and 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 half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 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 degrees. 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. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
From The Martha Stewart Show, March 2008
Posted by Kitchen Bliss! at Friday, November 06, 2009