Wednesday, February 13, 2008

Lime Shortbread cookies

Last week, a "patrol" of us - Sarah, Kara, Maryanne, Roe, and I - went to visit the Int'l Gift Show in NYC. It was great fun, and we saw lots of wonderful new products and got some great ideas. We even ordered some things for our various businesses (which would be the point...).
In one section, they were selling an array of gourmet foods. Aisles and aisles of booths, with samples set forth to tempt us into purchasing. Since we don't do anything with gourmet foods, we breezed through pretty quickly. A couple of the trays did catch our eyes though, and one in particular - Key Lime Shortbread cookies - was worth a nibble to me. They were delicious!
When I got home, I decided to try them for myself. Using google, I found this recipe. There are many choices for recipes, but this one seems to be the one they are all based upon.

It isn't exactly the same as what I tried in the city. Those were small nuggets, tossed in confectioner's sugar. These are small disks, glazed with a zippy blast of lime. Still wonderful, though.
I changed the recipe slightly. Instead of key limes, I used regular limes. I also added about 3 drops of lime essential oil to the batter, after reading a review elsewhere that said the lime flavor wasn't very strong.
For the glaze, I doubled the amount of lime juice.
They are darling little cookies that pack a lot of flavor. I sent a batch off in the mail to my embattled tax guy in the frozen north, and saved a couple dozen for the hungry horde here at the house.
One more tip - ever since I first used parchment for baking cookies, I wouldn't go without again. These cookies in particular need parchment. They are so light that you don't want to risk breaking them with a spatula, and with the parchment they slide right off.
I'm thinking that they would be great with just a couple of teaspoons of minced, fresh spearmint mixed into the batter. Maybe we'll try that in the summer.

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