Thursday, December 02, 2004

Chipotle Lime cookies

Experiments in cooking:

Use extreme caution!

(these are GOOD!)

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 1/2 teaspoons lime juice - fresh squeezed
1/2 to 1 teaspoon minced chipotle
2 cups all-purpose flour
1/2 teaspoon salt

Lime Chipotle Icing
3/4 cup confectioners' sugar
1 1/4 tablespoons Key lime juice
1/2 teaspoon chipotle, ground to a paste (optional)

Butter Cookies: Cream together the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the egg yolk, then the vanilla extract and 1 1/2 teaspoons Key lime juice. Lastly, blend in the flour.

Transfer the dough to a large piece of plastic wrap and form into a cylinder that is 2 1/4 inches in diameter. Refrigerate for 2 hours or overnight.

Preheat the oven to 350 degrees F. Butter 2 large baking sheets and set aside.

Cut the cookies into 1/4-inch slices. Place the slices on the baking sheets and bake at 350 degrees F for 8 to 10 minutes. Place the baking sheets onto a cooling rack and cool for 5 minutes. Transfer the cookies to the cooling rack.

For the key lime icing: Combine the confectioners' sugar, Key lime juice and chipotle paste in a small bowl. Brush the tops of the cookies with the icing as soon as the cookies are transferred off the baking sheets.

Yield: 50