My four-year-old says these cookies are like the flowers on Percy Jackson, all I needed to do was make them pink.
They would be really cute for a bake sale, don’t you think? I got my inspiration from Donna Hay on these. Her version were with lemon, but I made mine with lime.
The cookies themselves are delicately crispy and melt in your mouth, then smooth limey frosting in the middle rounds out the flavor.
For a bake sale, package about five of them in a cellophane bag tied with some green ribbon, and they’re sure to be sold out in no time
Serve with herbal tea or white hot chocolate.
12 tablespoons butter
1/2 cup confectioner’s sugar
zest of 2 limes
1 tablespoon lime juice
1/2 teaspoon pure vanilla extract
1 1/4 cups flour
1/4 cup cornstarch
lime buttercream (recipe follows)
1. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, confectioner’s sugar, and lime zest until smooth. Add in lime juice and vanilla.
2. In a small bowl, combine salt, flour, and cornstarch. With the mixer on low, slowly add to the wet ingredients. Scrape down the bowl as necessary, and mix until well combined, but do not over mix.
3. Place dough in a pastry bag fitted with a large star tip (I use Wilton 1M). And pipe small 1 inch rosettes onto the cookie sheets. Bake for 10-12 minutes, or until the edges just barely begin to brown. Allow to cool on a cooling rack. Match up cookies of similar sizes and sandwich together with a small amount of frosting.
2 tablespoons unsalted butter
1 1/4 cups confectioner’s sugar
1 tablespoon freshly squeezed lime juice
zest of 1 lime
Combine all ingredients and mix until smooth. Add more liquid or sugar as necessary to create the desired consistency.