I had this idea to make a “summer cookie” this month. Not a “no-bake” (though that is perfect for these doggity days when you don’t want to turn on the oven), but a cookie that looks, feels and tastes like summertime.
So I made these:
These little darlings have it all going on – a buttery, crispy-crumbly lime shortbread cookie, “rimmed” in a mixture of raw sugar and coarse salt and topped with a drizzle of lime-tequila icing (and a sprinkling of lime zest and flaky sea salt).
Like any proper summer recipe should be, these whip up super fast – so you’re spending minimal time in the kitchen. Make a batch or two, place the logs in the freezer, and slice as many as you need (they can go right in the oven from the freezer)!
adapted from McCormick
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
juice and finely grated zest from one large lime
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1/4 cup raw or “sanding” sugar
1/4 teaspoon kosher salt
1 cup confectioners’ sugar
1 tablespoon fresh lime juice
1 tablespoon tequila (optional; may be replaced with 1 tablespoon water)
flaky sea salt (such as Maldon)
Beat the butter and sugar in a mixer till light and fluffy. Add the egg, vanilla and half the lime zest and beat till well incorporated. Add the flour and salt and beat again till just blended.
Combine raw sugar and kosher salt in a small bowl; set aside.
Divide dough in half and place one half on a lightly floured work surface. Using slightly damp hands roll the dough into a log about 1″ in diameter. Repeat with remaining half.
Sprinkle sugar/salt mixture on your work surface, about the same length as your logs. Roll the logs in the mixture to coat well, and wrap each log in plastic wrap. Refrigerate for at least an hour, or overnight (logs can be frozen at this point).
Preheat oven to 350. Cut logs into 1/4″ slices and place on ungreased baking sheets. Bake for 10-12 minutes, or till lightly browned around the edges. Transfer to wire racks to cool.
Prepare the glaze: whisk confectioners’ sugar, lime juice and tequila (or water) in a small bowl till very thick but still pourable (if too thin, add more confectioners’ sugar as needed). Transfer glaze to a small ziploc bag, and snip a small opening in the corner. Drizzle over cooled cookies, and sprinkle with some flaky sea salt and remaining lime zest. Let set till glaze hardens. Store in an airtight container, with waxed paper between the layers, at room temperature (or freeze for longer storage).
This delicious recipe brought to you by Sheri Silver
Want more cookies? Check out my Pinterest board!