I've been eyeing this recipe since I hosted a babyshower back in April and had about 18 limes left over. But, I only just got around to trying it! I thought it would be fun to bring to a NYE party tonight... simple with a little zing.
These cookies rock. Seriously, they rock! Just the right amount of citrus zing to it.
I have no idea why, but I used lemon zest in the sugar coating and lime juice in the cookie instead of vice versa. Pretty sure it didn't make a big difference :)
Recipe found at EatMeDelicious
Yield: 24 giant cookies (I didn't get 24 cookies, maybe because I ate a little too much of the dough)
1/2 cup sugar
1 tsp lime zest (from 2 limes)
Remaining lime zest from the 2 limes
1 1/2 cup sugar
1 cup butter, room temperature
2 large eggs, room temperature
1 tsp vanilla
1 tbsp lemon juice
2 3/4 cup flour or your favorite GF flour substitute, I used better batter as always
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Prepare lemon sugar: In a mini food processor, blend 1/2 cup sugar with 1 tsp lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.
Prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.
In a large mixing bowl, cream together butter and remaining 1 1/2 cup sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Refrigerate dough for one hour.
Preheat oven to 350 degrees.
Shape the cookies: Using a jumbo cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Six cookies will fit on one 18" x 13" baking sheet.
Bake cookies for 10-12 minutes at 350 degrees.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Thursday, December 31, 2009
Friday, April 24, 2009
Perfect Lemon Bars
These lemon bars are perfect. Hence the name! They come from Cooks Illustrated, always a safe bet. The recipe is very straightforward. Just be sure to add the lemon filling to the crust while it is still warm out of the oven. I made these for Grace & Tony's baby shower last weekend, they were a hit!
Pulsing up the crust. It always looks too dry to me, but if you just pinch it you'll see that it actually sticks together very well.
The crust mixture is pressed into the pan (definitely line it with parchment paper! it makes the cutting process SO much easier)
The crust goes in the fridge for 30 minutes and then the oven for 20, meanwhile mix up the lemon filling. I stick the bowl in the fridge until the crust is done cooking- and just stir it well before pouring it over the (warm!!) crust.
Make sure to let the bars cook until the center is firm. Trust me- these bars get really messy if they are undercooked. I served them up in blue muffin wrappers for easy eating :)
Ingredients
The Crust
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces
Lemon Filling
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
Instructions
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it (see illustration 1, below).
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Following illustrations 3 and 4, below, transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.
Pulsing up the crust. It always looks too dry to me, but if you just pinch it you'll see that it actually sticks together very well.
The crust mixture is pressed into the pan (definitely line it with parchment paper! it makes the cutting process SO much easier)
The crust goes in the fridge for 30 minutes and then the oven for 20, meanwhile mix up the lemon filling. I stick the bowl in the fridge until the crust is done cooking- and just stir it well before pouring it over the (warm!!) crust.
Make sure to let the bars cook until the center is firm. Trust me- these bars get really messy if they are undercooked. I served them up in blue muffin wrappers for easy eating :)
Ingredients
The Crust
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces
Lemon Filling
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
Instructions
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it (see illustration 1, below).
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Following illustrations 3 and 4, below, transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.
Subscribe to:
Posts (Atom)
