Thursday, December 22, 2011

Lime Linzers

Anyone scurrying to make last minute cookies??

Hopefully not! But if you find yourself in that nightmare of a predicament, whip up some sugar cookie dough and some lime curd and assemble a beautiful cookie! Perfect for those without a whole day assigned to cookie baking!

Linzers are typically made with a sweeter jam or preserve but the tang of the lime curd really cuts through the sugary delight of the powdered sugar cookie, I'll tell ya.

We all go overboard with sweets during the season, so try to have something like this around to mask the inevitable sickeningly sweet feeling that will overwhelm you at some point this week.

Wishing you all a beautiful and restful holiday!

makes 24+ (depends on cookie cutter size)

3 sticks of salted butter at room temperature
1 cup sugar
1 tsp vanilla extract
3.5 cups flour
1/4 tsp salt
Confectioners' sugar for dusting
*adapted from Ina Garten's linzer recipe

- Preheat oven to 350. With a mixer, combine butter, sugar and vanilla until incorporated. Sift flour and salt into butter mixture. Shape into 2 round disks, cover with plastic wrap and refrigerate for 30 minutes.
- Roll out half of the dough onto a floured surface to 1/4 of an inch. Cut half with fluted rounds and in the center of the other half, cut with the smaller shape of your choice to expose the center. (Bake the excess for snacking!) Continue with second batch of dough.
- Place cookies on a cookie sheet and refrigerate for 15 minutes before baking 20-25 minutes or until browning and crisp. Cool. Dust top shapes with powdered sugar before assembly. Store in an air tight container for up to a week alone - or if assembled with curd, in the refrigerator for 2 days.

Lime Curd
makes 1.5 cups

1 stick of butter, melted
3/4 cup sugar
juice of six limes or 1/2 cup
1 tbs lime zest
1/8 tsp salt
5 egg yolks
2 drops green food coloring (for fun)

- Combine all but egg yolks in a small saucepan and bring to medium heat, whisking to combine. Temper a small amount of the mixture into a separate bowl containing egg yolks, whisking constantly. Pour egg yolk mixture into saucepan and whisk continuously over medium heat for 8-10 minutes or until a thick consistency is reached. Allow to cool (15 minutes or so) cover with plastic wrap (touching the mixture) and refrigerate for 6-8 hours. Can be kept in the fridge for up to one week.