The tart lime frosting lends a real tang to these sugary, sophisticated cookies.
Makes 22 cookies
- 1/2 cup/1 stick/125 g butter
- 1/2 cup/100 g packed light brown sugar
- 1 egg, beaten
- Grated peel of 1 lime
- 1 tbsp lime juice
- Generous 2 cups/300 g all-purpose flour
- 1 tsp baking soda
Frosting:
- Generous 1/1/4 cups/160 g confectioner's sugar
- 1 to 2 tbsp fresh lime juice
- Grated peel of 1 lime
First, preheat the oven to 350F/180C. Lightly grease two baking sheets. Cream the butter and brown sugar together until fluffy. Beat in the egg, lime peel, and juice.
Second, sift together the flour and baking soda, then beat into the butter mixture. Work together with your hands to form a soft dough.
Next, on a lightly floured counter, roll out the dough to 1/4 in/5 mm thick and cut out cookies with cookie cutters. Place on the baking sheets and bake until crisp and golden, 10 to 12 minutes. Let cool on the baking sheets 2 to 3 minutes, then transfer to a wire rack to cool completely.
Finally, to make the frosting, sift the confectioners' sugar into a bowl and stir in the lime juice and peel, mix until smooth. Spread or pipe over the cookies. Let dry for 1 to 2 hours or until the frosting has set. Store in an airtight container for up to five days.
No comments:
Post a Comment