This image caught my eye. It happened accidentally when I moved these
dainty cookies from the plate.
What a wonderful backdrop for a delicate sandwich
cookie with a hint of lime!
Rolled cookie dough sometimes takes a dose of patience but
not this dough. It was very easy to mix up and roll out.
'Cutting out' was a relaxing experience.
A totally non-fuss baking dream.
I prefer cooling cookies on paper towels rather than a wire rack.
The paper absorbs any grease that may be on the bottom of the cookie.
Arrange the cooled cookies upside down on a sheet of waxed paper.
Pipe filling onto each cookie base.
Set another cookie, right side up, on top. Press down lightly
to adhere. I found that it worked best to do it in batches.
The filling could be a simple butter icing but I chose to make
a fluffy buttercream filling.
The base is a milk and sugar custard, thickened with cornstarch.
After the custard it cooled, butter is beaten into the mixture
in small increments to make it very fluffy.
I added a few drops of green food coloring to keep with a lime theme.
These cookies can be made ahead and frozen.
1 cup butter, softened
3 oz. cream cheese, softened
1 cup granulated sugar
1 tbsp. finely grated lime zest
1 egg yolk
1 tsp. vanilla
2 2/3 cups all-purpose flour
Beat butter, cream cheese, sugar, lime zest, egg yolk and vanilla
until light and fluffy. Gradually mix in the flour.
On a lightly floured surface or parchment paper, roll out half
of the dough to ¼ inch thickness. Cut into desired shape and place
on parchment-lined baking sheet, about one inch apart.
Bake in preheated 350° oven for 10 to 12 minutes or until the
edges just begin to brown. Set the baking sheet on racks until
the cookies are cool enough to remove with a spatula without
distorting their shape.
To assemble the sandwich cookie: Line half of the cookies upside
down on a piece of waxed or parchment paper. Fit a pastry bag
with a round tip and fill it with buttercream filling.
Pipe about ½ teaspoon filling onto each cookie base.
Set another cookie, right side up, on top.
Press down lightly to adhere.
Refrigerate until set. Dust the cookies lightly with powdered
sugar before serving.
Yield: 50 sandwich cookies, 1½-inch
½ cup sugar
2 tbsp. cornstarch
2/3 cup milk
1 tsp. lime juice
1 tsp. vanilla
½ cup butter, softened
In a medium saucepan, blend sugar and cornstarch; stir in milk.
Cook over medium heat, stirring until mixture thickens and boils.
Boil 30 seconds to eliminate the taste of uncooked starch.
Remove from heat and add lime juice and vanilla; whisk vigorously.
Cover with plastic wrap and cool completely.
Beat custard with a mixer for a few seconds. Beat in butter, 1 tablespoon
at a time, beating after each addition. Use at once or cover and refrigerate.
Prepare up to a week in advance and refrigerate, or freeze.
Bring to room temperature before piping onto cookie.