This was one of the books I received in my birthday gift from B & C, Em and M, and Jul (I think I need to update my in-FAQ cast and crew!), and I've been flipping through it to see what I was going to try as my first recipe. It's an important step, as it quite often sets the bar as to whether you think any other recipe afterwards from a book will give you a similar experience as what you had from the first recipe you tried. I decided over breakfast on Wednesday morning that the Lime and Sour Cream cookies looked interesting for a simple list of starting ingredients, and when had a moment (while X was playing with Duplo and watching Iggle Piggle and Upsy Daisy), the cookie dough came together and then had some time to chill in the fridge.
Straight out of the oven, they were a tender kind of cookie; the next day, they were crisper, but still with a bit of chew. Both straight out of the oven and once they'd done their cool-down, the citrus flavour was there.
Lime and Sour Cream Cookies
Adapted from recipe in Indulgence Cookies: A fine selection of sweet treats
Cream butter, sugar, and vanilla extract until pale and fluffy. You might need to scrape down the sides a couple of times, to make sure everything gets beaten.
Add the sour cream and lime zest, and beat until just combined. Add the flour and baking powder, and stir through with a spatula or wooden spoon to form a soft dough.
At this point, I stuck the dough in a bowl, covered it with glad wrap and put it in the fridge for a while.
When you're ready to work with the dough, preheat oven to 180°C.
Shape teaspoonfuls of the dough into balls, placing them about 2-3cm apart on a tray lined with baking paper. Flatten the balls slightly with the tines of a fork. I decided to flash-freeze the pre-formed cookies.
Bake for 8-10 minutes (thawed)/10-12 minutes (from frozen), or until the edges are lightly golden. Allow the cookies to cool on the tray for a few minutes, then transfer to wire cooling racks.
This batch of dough made 62 cookies.
Adapted from recipe in Indulgence Cookies: A fine selection of sweet treats
- 125g unsalted butter, softened
- 225g (1 cup) caster sgar
- 1 teaspoon vanilla extract
- zest of 2 limes *
- 90g (1/3 cup) sour cream
- 250g (2 cups) plain flour
- 1/2 teaspoon baking powder
Cream butter, sugar, and vanilla extract until pale and fluffy. You might need to scrape down the sides a couple of times, to make sure everything gets beaten.
Add the sour cream and lime zest, and beat until just combined. Add the flour and baking powder, and stir through with a spatula or wooden spoon to form a soft dough.
At this point, I stuck the dough in a bowl, covered it with glad wrap and put it in the fridge for a while.
When you're ready to work with the dough, preheat oven to 180°C.
Shape teaspoonfuls of the dough into balls, placing them about 2-3cm apart on a tray lined with baking paper. Flatten the balls slightly with the tines of a fork. I decided to flash-freeze the pre-formed cookies.
Bake for 8-10 minutes (thawed)/10-12 minutes (from frozen), or until the edges are lightly golden. Allow the cookies to cool on the tray for a few minutes, then transfer to wire cooling racks.
This batch of dough made 62 cookies.
Yay for the book! And yay for the cook! Hehe.
*Holds breath that other recipes from book yield similarly satisfactory results*
Sometimes I am dubious about books that are too pretty as I am unsure whether the recipes will have substance.
Nice one to start with though, lime flavour would be zingy and zesty I imagine
:)