easter dinner desert: lime flower tea cookies

April 4, 2007 at 12:08 pm Leave a comment

I usually make two different kinds of desert when we throw a large dinner party. I usually make a cake (carrot cake this year) and a cookie that pairs well with tea. I made these back in 2005 when the recipe was first published and folks in the office loved them. These Lime Flower Cookies will compliment the sweet fruit tea and the other after dinner drinks.

Lime Flower Cookies
Makes about 2 dozen

Lime Flower Cookies
  • 2 cups all-purpose flour, plus more for dusting
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 tbs finely grate lime zest plus ¼ cup fresh lime juice (about 4 limes)
  • 1 ½ sticks unsalted butter, softened
  • 1 tsp pure vanilla extract
  • confectioner’s sugar for dusting
Lime Flower Cookies
  1. Sift together four, baking powder and salt in a large bowl, set aside
  2. Put the granulated sugar and zest in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed 1 min. Add butter, mix until fluffy, about 2 mins. Mix in vanilla and lime juice. Reduce speed to low, gradually mix in the flour mixture.
  3. On a lightly floured work surface, halve the dough. Flatten each half into a 10 inch disk and wrap in plastic wrap, Chill dough in freezer 30 mins.
  4. Preheat oven to 325 degrees. Roll out a disk on parchment paper to 1/8 inch thick. Using a 3 inch flower shaped cookie cutter , cut shapes from dough. Space on baking sheets 1 inch apart. Using 1 inch round cutter, (* see note below) cut a hole in the center of each. Repeat with other disk. Wrap scraps in plastic wrap and chill them in the freezer 30 mins, roll out and cut out.
  5. Bake until set about 16 mins. Transfer to a wire rack, let cool. Before serving sift confection’s sugar over the cookies.

Taken from Martha Stewart Living, April 2005


Entry filed under: cooking, easter.

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