Lime squiggles (lime meltaway shortbread cookies)
Claire Saffitz x Dessert Person · ♥ 8.1K likes · 259.3K views · 15 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g all-purpose flour
- 32 g cornstarch
- 113 g unsalted butter
- 113 g cream cheese
- 2 tsp lime zest
- 83 g powdered sugar
- 110 g confectioners sugar
- 1 tbsp melted butter
- 1 whole lime
- kosher salt
- 2 tbsp lime juice
- 2 tbsp lime juice
Heat the oven to 350. Mix the dry ingredients: flour, cornstarch and kosher salt.
Dry ingredients and the cake flour substitute
- 1 tsp vanilla extract
Combine the room-temperature butter, cream cheese, lime zest and powdered sugar; stir first so the sugar does not plume, then beat on medium-high about a minute until smooth and creamy. Scrape down the bowl.
Mix in the two tablespoons of lime juice with the vanilla.
Adding lime juice and the dry ingredients
Add the dry ingredients all at once and mix on low until barely incorporated; finish by hand with a spatula. If the dough is too stiff to pipe, let it warm in a warm spot without melting.
Cut an opening about an inch and a half wide in an 18-inch pastry bag, force the star tip into place, and fill the bag by hand, avoiding air pockets.
Setting up and filling the pastry bag
Pipe squiggles onto a parchment-lined rimmed baking sheet, all of similar size, twisting the bag to build pressure; they do not spread, so they can be close together with a little space for air circulation.
Chill about 15 minutes so the dough firms and holds its shape; rearrange the chilled cookies to space them evenly.
Bake 18 to 22 minutes, until a little golden brown along the ridges; the tops stay pale. Cool.
Make the glaze: confectioners sugar with the lime juice and melted butter, adjusting with more sugar, lime juice or water to a smooth, pourable but thick, opaque consistency.
Mixing the lime glaze
Set the cooled cookies on a rack over the lined baking sheet. Lower each cookie upside down into the glaze, let it sink without submerging, wiggle, and let the excess run off; glaze only the top.