The cookie recipe states to pipe these cookies, using a #3 star tip to form these into a circle. However, I decided to pull out the cookie press. It has been packed away for some time. The reason for that was due to the template or stencil of the cookie press breaking under the force of cookie dough. The cookie dough was a recipe that was made for the press. The main lesson here is that it is best to invest in a cookie press with metal templates-not plastic.
After making these cookies, I am glad to say that the press is back in my favor. The dough was one that did not require chilling and it worked like a charm. Being a blogger, I am somewhat picky when it comes to giving food out that I have made. I recently made a candy bar cookie recipe in which the caramel candy in the cookie batter exploded when baking. Believe me, no amount of parchment paper or wax paper could help in this situation and the cookies looked like just a pile of cookie pieces. Someone had stated that I still should have brought them, because they would have even eaten the cookie pieces! Nice of them to say, but no.
The recipe for the cookies included 1 3/4 tsp of ground cloves and they have no glaze or icing on them. My modifications included glazing the cookies and eliminating the clove spice. After baking these cookies, I noticed that they had a lime flavor but it was subtle. So instead of adding another flavor with the glaze, I added lime zest. Per my taste tester, the plain cookies went from an "ok" to a "really good" once the glaze was added. With the pop of lime, these crisp buttery cookies can be addictive. Not to mention the fact they are small in size, which is a good excuse to eat another. This recipe makes about 5 dz cookies.
Lime Press Cookies
adapted from Desserts by Nancy Silverton
2 tbs and 1 1/2 tsp lime zest
2 cups flour
1/2 cup plus 2 tbs sugar
1 tbs lime juice
7 oz or 1 and 3/4 sticks of butter
1 egg yolk
Preheat the oven to 325 degrees. If you are using a pastry tip to form these, the recipe states to line the cookie sheets with parchment paper. For a cookie press, the pans do not require any preparation. Lay a piece of wax paper underneath a cooling rack on a flat surface.
Add the butter and lime zest to the bowl of a stand mixer. Beat on medium high for 5-8 minutes, stopping occasionally to scrape down the sides of the bowl. After beating the mixture should be very light in color and silky. Add the sugar and beat for another minute then turn off mixer.
In a small bowl, whisk together the egg yolk and the lime juice. Add this mixture to the cookie dough in the stand mixer. Beat for 30 seconds. Then remove the bowl and fold in the 2 cups of flour.
To form the cookie using a pastry tip, spiral the dough in a circle, leaving a very small opening. The cookie should be about 1/4 inch in height and the dough should barely overlap where ends meet. For the cookie press, follow the manufacturers instructions. Once one cookie sheet is filled, place in oven to bake for about 15-17 minutes. The cookies will be golden brown on the edges when done.
After 2 minutes, transfer the cookies to a cooling rack to completely cool. Repeat the forming and baking of the dough until nothing remains of the dough except baked cookies. Once all are cool, they are ready to be glazed.
Satin Lime Glaze
adapted from Betty Crockers Cookie Book
4 tbs butter
2 cups powdered sugar
3-4 tbs water
1 tbs lime zest
Brown the butter in a small saucepan. Let it cook until golden, but be careful that it does not burn. Remove from heat and then stir in the powdered sugar. Stir in enough water to reach the correct consistency. Lastly, mix in the lime zest.
Using a squirt bottle, drizzle glaze over top of the cooled cookies. Do not worry about perfection, the consistency of the the glaze will allow for it to spread and run over the sides of the cookie. Let the cookies sit for about 2 hours to make sure the glaze is set before storing.
Tips and Notes:
1. The glaze will start to set up in the bowl if you prepare in advance of the cookies being baked. You will need to stir in more water to maintain the consistency.
2. These cookies are delicate, so take care when removing from cookie sheet and transferring to cooling rack.
3. Using the cookie press would seem to be more forgiving than the pastry tip. If a cookie shape does not turn out, you can remove from the pan and put in dough bowl to be pressed out again. Not sure if that method would work as well using the tip and parchment paper on the cookie sheets.
**LAST YEAR: Brown Butter/Cream Cheese Carrot Cupcakes**