Spring is really around the corner and I am so ready for it. Old man winter can surely pack up and go away. So this week I have a really yummy Spring recipe for cookies that will get you in the mood for chirping birds and flower blooms. It is from my Martha Stewart cookie book but with a Cookie Girl twist.
I hope you all enjoy them...
Lime Sugar Cookies (Lime Flowers)
2 cups AP flour, plus more for work surface
1/2 tsp baking powder
1/4 tsp coarse salt
1 cup sugar
2 Tbs. finely grated lime zest
1 1/2 sticks butter (room temp.)
1 tsp vanilla extract
1/4 cup fresh lime juice
( I will use key lime juice)
Confectioners sugar for dusting
Directions: Sift together flour,baking powder,and salt into a bowl.
Put granulated sugar and lime zest in a separate bowl and mix on medium speed for 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flower mixture.
On a lightly floured work surface, halve the dough. Flatten each half into a 10 inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
Working with one half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes with a 3 inch flower cookie cutter or cookie cutter of choice. Place 1 inch apart on baking sheets lined with parchment paper. Repeat with remaining disk.
Wrap scraps in plastic. Freeze 30 minutes, re-roll and cut.
Preheat oven to 325 degrees. Bake until cookies are set, 12-13 minutes, rotating sheets halfway through. Let cool on wire rack. Before serving, sift confectioners sugar over cookies.
Cookies can be stored in an airtight container at room temperature for 3 days.
Cookie Girl Notes: I will be using key lime juice. I am going to forgo the freezing step and use my cookie press instead. I will chill the cookies before I bake them.