This is a two post day. Looks like cookie week here at Grandma Loy's Kitchen.
Yesterday I posted the recipe I used for The Great Food Blogger Christmas Cookie Swap. Today I am posting a recipe for Christmas Cookie Swap. This swap was different in that each participant was to send a cookie recipe to someone and receive a cookie recipe from someone else. They were then supposed to make the recipe and either blog about it or send an email to one of the hosts. This swap was hosted by Julie Espy at White Lights on Wednesday and these bloggers.
Mom's Test Kitchen
Carrie @ My Favorite Finds
Deb @ Cooking on the Front Burner
Carrie @ The Frugal Foodie Mama
Michelle @ Michelle's Tasty Creations
Kim @ The Sunflower Supper Club
The recipe I received came from Megan Patent-Nygren. I am not sure if she has a blog. (Megan if you do, please put it in the comments. Thanks.)
This recipe stretched me just a bit. In all my long years of baking, I have never made anything lime flavored. Don’t know why, just haven’t, so this was a new flavor cookie for me. The cookies don’t contain any egg so would be good to make for someone with egg allergies.
I either did not wait for the cookies to cool down long enough or I shook them too vigorously when coating them with the powdered sugar as I had several break. After that I put the powdered sugar in a pie pan and just rolled the cookie in it. I think my cookies aren't as heavily dusted with sugar as they were meant to be.
These were fun and different to make and would be a welcome addition to any cookie tray assortment.
Here is the recipe straight from Megan’s email: These are our favoritists at our house. They can be found on page 121 of Martha Stewart's Cookies (2008). Also found at http://www.marthastewart.com/316576/lime-meltaways-from-the-martha-stewart-show
Lime Meltaways
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons 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
(The only adaption I make is to use salted butter and leave out the added 1/4 tsp. 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
I sent a recipe for Chewy Butterscotch Brownies to Aimee at Like Mother Like Daughter.
I am linking up to Christmas Cookie Swap. Click the links below for some great cookie recipes.
