I love these for a Christmas cookie exchange cookie. They look like pretty little presents. And the lime is a nice change from all the mint if you’re looking for something green to serve.
You’ll need to decide which cookie cutter to use for this cookie. Easiest is a Linzer cutter. It cuts the cookie with the outside and inside shape at the same time, and comes in all sorts of designs and shapes. Just make sure you only remove the cut-outs from half the cookies, leaving the other half for the bottoms. Take care when moving cookies to baking sheet so the pieces stay together. The cut-out shape will just bake back into itself.
The dough might seem a little uncooperative, like it needed more liquid, but once you press it together and chill it, it rolls out fine if you use a little care.
I did bump up the color of the lime curd (it seriously could not be distinguished from lemon curd.…) by adding a large drop of Americolor Electric Green. The color frightened me at first, but it quite grew on me by the time the photos were taken!
Yield: 1 1/2 to 2 dozen sandwiched cookies–depending on the size of cookie
1/2 cup granulated sugar
2 large eggs, lightly beaten
1/4 cup freshly squeezed lime juice (3–5 limes,depending on the size of the limes. Zest them first, and then microwave the limes for 30 seconds before you juice. You’ll get a lot more juice that way.)
zest from the above limes (zest before you juice)
4 tablespoons unsalted butter-softened
1 1/3 cups all purpose flour
1/3 confectioner’s sugar
1 1/2 tablespoon granulated sugar
1/4 teaspoon table salt
1 1/2 sticks cold, unsalted butter, cut into 1/2 inch cubes
Combine sugar, eggs, juice, and zest in a small, non-reactive sauce pan. (make sure it’s not aluminum)
Set over medium-low heat and cook, whisking constantly, until mixture thickens. Should take about 10 minutes.
Remove from heat, whisk in butter a piece at a time until well combined and smooth.
Strain through a sieve into a bowl and cover with plastic wrap, pushing the wrap down onto the surface of the curd to prevent a skin from forming on the curd.
Chill for at least three hours.
To make cookies:
Place flour, confectioners sugar, granulated sugar, and salt in the bowl of a food processor. Pulse until well combined. Add butter. Pulse until coarse crumbs form. Add lime extract, (or oil, if using) and pulse to mix. If using lime oil instead of extract, make up the liquid difference by adding 1 teaspoon at this point.
Transfer the dough to a square of plastic wrap on a flat surface. Bring the sides of the plastic up and over the top of the dough. Using your hands, form a disk shape with the dough. Flatten it to about an inch thick. Dough will be very crumbly and loose because the butter was so cold. It will seem like it doesn’t want to form together, but it will.
Place in the refrigerator for a few hours to firm up.
Preheat oven to 325 degrees F., have ready a baking sheet lines with parchment paper, or a silpat liner.
Remove the dough from the fridge and let sit out for 15 minutes before rolling. Roll out to an 1/8 inch thickness. Use flour to prevent sticking when necessary.
Cut out using your preferred method described in the paragraph above.
Bake in a pre-heated 325 degree F. oven for 10–12 minutes, or until just beginning to brown around the edges. Don’t over bake.
Let cool on a rack.
Take an un-cutout bottom cookie and spread curd on about 1/4 inch thick, and spread to within 1/4 inch of the edges. Set aside.
Take a top cut-out cookie, and sprinkle with powdered sugar. (this is easiest if you just sift sugar over the cookie with a strainer.
Place the top cookie on top of the curd and press lightly together.
Store in an airtight container in the refrigerator for 2–3 days.