Lime Linzer Cookies

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.

You can also use sep­a­rate cut­ters for the cookie and the cutout. Some sets come this way. I just used a square 2 inch bis­cuit cut­ter, and a small tree from a canapé cut­ter  set.

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!

Lime Linzer Cookies

 

 

 

Lime Linzer Cookies

Yield: 1 1/2 to 2 dozen sand­wiched cookies–depending on the size of cookie

Ingre­di­ents

    Lime Curd:
  • 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
  • Cookie:
  • 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
  • 1 1/2 tea­spoons lime extract–or–9–10 drops lime oil

Instruc­tions

    To make lime curd:
  1. Com­bine sugar, eggs, juice, and zest in a small, non-reactive sauce pan. (make sure it’s not aluminum)
  2. Set over medium-low heat and cook, whisk­ing con­stantly, until mix­ture thick­ens. Should take about 10 minutes.
  3. Remove from heat, whisk in but­ter a piece at a time until well com­bined and smooth.
  4. 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.
  5. Chill for at least three hours.
  6. To make cookies:
  7. 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.
  8. 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.
  9. Place in the refrig­er­a­tor for a few hours to firm up.
  10. Pre­heat oven to 325 degrees F., have ready a bak­ing sheet lines with parch­ment paper, or a sil­pat liner.
  11. 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.
  12. Cut out using your pre­ferred method described in the para­graph above.
  13. 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.
  14. Let cool on a rack.
  15. Assem­bly:
  16. 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.
  17. 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.
  18. Place the top cookie on top of the curd and press lightly together.
  19. Store in an air­tight con­tainer in the refrig­er­a­tor for 2–3 days.
http://secretlifeofachefswife.com/anthologie/desserts/lime-linzer-cookies

 

 

 

 

 

 

 

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7 Comments

  1. The light green tinge is so refresh­ing! I love the vit­a­min C dose and the cit­rusy fla­vor for the Christ­mas sea­son. This is so cre­ative. Thanks for sharing!

  2. These look so beau­ti­ful! Lime is such a favorite fla­vor of mine. These cook­ies would make won­der­ful gifts!

  3. Oh my good­ness. Those are beautiful!

  4. You tell me some­thing has lime in it and I’ll eat it, espe­cially if it’s dessert and espe­cially if it involves a lime curd.

  5. I love the idea of a sweet/tart combo for Christ­mas! Def­i­nitely a nice change from all the other cook­ies out there!

  6. I love the col­ors in these cook­ies! Such a great depar­ture from the tra­di­tional linzer cook­ies. Yum!

    • Thank you sir! They are a yummy lit­tle cookie and so pretty to look at!

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