More Cookies!

Thursday, October 16, 2008

Here are the other cookie recipes I promised you…

Lime Meltaways

12 TBLS unsalted butter, room temperature
1 cup confectioners’ sugar
2 limes, grated zest of
2 TBLS lime juice, freshly squeezed (I like to use 3)
1 TBLS vanilla extract
1 3/4 cups + 2 TBLS all-purpose flour
2 TBLS cornstarch
1/4 tsp salt

With balloon whisk of a stand mixer, cream butter and 1/3 cup sugar together until fluffy. Add lime zest, juice, and vanilla; whip until fluffy. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. Roll the dough into two 1 1/4-inch-diameter logs. I used a sheet of parchment on opposite ends, cradling the dough in the middle and rolled it. Wrap in plastic wrap. Chill at least 1 hour.

Heat oven to 350 degrees. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove dough from refrigerator and slice into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks. Frozen dough can keep up to 2 months. Makes 4 dozen.

Chocolate Chip Blondies

1-1/2 cups packed brown sugar
½ cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla
1-1/2 cups AP flour
½ teaspoon baking power
½ teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl (I use my stand mixer for everything) combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 13x9 inch baking pan. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.


1 pound butter, at room temp
2 cups sugar
4 cups flour

Combine butter and sugar and mix until fluffy and light in color. Add in the flour one cup at a time. When all the flour is mixed in, shape dough into a ball and place on a large cookie sheet. Spread the dough from corner to corner, until even. With a sharp knife, place a few slits in the dough to keep it from overflowing when baking.

Bake at 350 degrees for 30 minutes, turning the pan around half way through. The cookies should be just starting to brown on the edges when done. Let cool slightly. Trim the edges off the cookies. (We call these the scraps…they are our favorite part!). Cut the cookies into one inch squares. Will last 1-2 weeks in a sealed container, and these freeze beautifully. But they won’t last that long!



The Box Lunch Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino