Saturday, December 15, 2012

The Rosiethon. Day 6. Lime Coins.

The Rosiethon continues.
Day 6 finds Rosie making Lime Coins.

Lime Coins

1 1/2 sticks butter (3/4 cup), softened
1/3 cup powdered sugar
1 heaping tsp lime zest
3 TB lime juice
1 tsp vanilla
1 3/4 cup flour
2 TB cornstarch
1/2 tsp salt
more powdered sugar to toss cookies in

Beat butter on medium to high speed for 1 minute. 
Add 1/3 cup powdered sugar, lime zest, lime juice, and vanilla.
Beat until combined, scraping bowl.
Beat in the flour, cornstarch, and salt until combined.

Divide dough in half. 
Shape each half into a 10-inch-long roll.
Wrap in plastic.
Chill for at least 3 hours.

Heat oven to 325 degrees.
Line cookie sheets with parchment paper.  
Using a sharp, thin-bladed knife, cut rolls crosswise into 1/4-inch-thick slices.
Place on baking sheets.

Bake for 15-18 minutes or until bottoms are golden.
Cool for a few minutes.
Toss warm cookies in powdered sugar, 3-4 at a time.
Transfer to rack and cool.

Cream the butter and powdered sugar.

Add in lime zest.

Lime juice.




I had to stop and take a picture of Beau.
He's depressed.
The weather has been gray, cloudy, and rainy.
He doesn't want to go outside
so he sleeps all day.

Halve the dough.

Roll into 10-inch long logs,
cover in plastic, and chill.

Cut into coins.
Bake for 15-18 minutes until golden-bottomed.
Toss in the powdered sugar.

I gave these pretty little coins some more lime zest love.


Marilyn said...


Kathy said...

These are like my beloved round balls, only limey. But the balls are a pain in the ass. I may try the log trick this year.