Ginger Lime Cookies

 

My husband found this recipe from Christmas cookie suggestion in the WSJ. I used fresh lime zest but I didn’t have any fresh ginger so I used ginger powder.

Ginger Lime Cookies (~Wall Street Journal, from Cenk Sönmezsoy, author of "The Artful Baker.")

MAKES: 14 (21⁄4 inch) cookies

INGREDIENTS

2 teaspoons loosely packed (4 grams) finely grated lime zest

2 tablespoons (25 grams) granulated sugar 31⁄2 tablespoons (50 grams) unsalted butter, softened

1/4 cup plus 2 tablespoons (40 grams) powdered sugar

1⁄2 teaspoon (9 grams) peeled and grated fresh ginger (from a 2-inch piece) 1 large egg yolk (19 grams)

3/4 cup plus 11⁄2 tablespoons (105 grams) all-purpose flour, preferably unbleached 3/4 teaspoon (3.4 grams) baking powder 1⁄2 teaspoon fine sea salt

 

DIRECTIONS

1)     Add lime zest to the bowl of a stand mixer. Add granulated sugar and rub it into lime

2)     zest.

3)     Add butter and powdered sugar. Attach flat beater and beat on low to incorporate. Increase speed to medium and beat until light in color and fluffy, 2-3 minutes.

4)     Add ginger and egg yolk, and beat until incorporated. Scrape down sides of bowl. In a medium bowl, whisk together flour, baking powder and salt. Add to mixer bowl and beat on low, scraping down sides, just until incorporated and large clumps form. Remove bowl from mixer and press dough

5)     into a large ball.

6)     Line a 17-by-14-inch cookie sheet with parchment. Set dough on a piece of plastic wrap and top with a second piece of plastic wrap. Press to flatten and roll to 4 inch thick. Slip dough onto prepared cookie sheet and refrigerate until firm enough to cut out cookies, 1-2 hours.

7)     Lift off top piece of plastic wrap. Use a 2-inch round cookie cutter to cut out cookies, and transfer them to cookie sheet, 1 inch apart. Knead scraps and shape into a disc. Cover with plastic and refrigerate until firm enough to roll and cut.

8)     Continue until you have used all dough. Refrigerate cookie sheet, lightly covered, at least 20 minutes and up to 1 hour 20 minutes before baking. Set an oven rack in middle position and set oven to 325 degrees.

9)     Bake for 10 minutes. Rotate cookie sheet a half turn. Continue baking until cookies are golden around the edges, 5-10 minutes more. (Baked at 325 for 9 min, rotated and baked 5 more min) Use a thin pancake turner to transfer cookies to a wire rack. Cool completely. Cookies can be stored in an airtight container 10 days at room temperature.