We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Monday, September 13, 2010

Cookie Recipe #254 - Lime Sandwich Cookies

This cookie sandwich contains a refreshing zing. Two lime-flavored cookies surrounding a sweet, yet tart, filling. Mixing the recipe up the night before would be a bonus as they need 4-24 hours of "chillin" time.

Ingredients: 1 cup butter, softened, 1 cup granulated sugar, 1/2 teaspoon baking powder, 1 egg, 1 teaspoon finely shredded lime peel, 2 tablespoons lime juice, 3 cups all-purpose flour, several drops green food coloring. Filling: 1/4 cup butter, softened, 2 2/3-3 cups sifted powdered sugar, 3 tablespoons lime juice, 1/3 cup finely chopped pistachio nuts (optional).

Instructions: In a large mixing bowl beat butter; add sugar and baking powder until thoroughly mixed. Beat in egg and lime juice, then the flour and lime peel, beating well. Add the food coloring lastly.

Shape dough into two 8-inch-long rolls. Wrap in plastic wrap or parchment paper. Chill for 4-24 hours or until firm enough to slice.

Preheat oven to 375 degrees. When firm, remove from refrigerator, unwrap and slice into 1/8-inch slices. Place slices 1 inch apart on ungreased baking sheets. Bake 7-8 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely.

Make filling: In a medium mixing bowl, beat the 1/4 cup softened butter. Gradually beat in 1 1/3 cups sifted powdered sugar. Add in the lime juice until smooth, then beat in remaining 1 1/3-2 cups powdered sugar until of spreading consistency. If using, add in the pistachio nuts. Spread bottoms of half of the cookies with a generous amount of filling, then top with remaining half, flat side down.

Makes about 40 sandwich cookies.

"Better Home and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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