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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