Lime Shortbread Recipe - Chef Johnny Iuzzini


Makes about 2 1⁄2 dozen 2-inch cookies

Ingredients:
2 sticks unsalted butter, cut into small cubes
2 finely grated zest limes
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
2 1/4 cup all-purpose flour, plus more for rolling
1 cup confectioner’s sugar

Procedure:
Put butter into standing mixer with the paddle,and mix on medium-low until a thick paste forms with no visible butter lumps. Add lime zest, juice and salt,and mix until well combined.

Meanwhile,sift flour and confectioner’s sugar together. With mixer on low, slowly add dry ingredients to butter mixture, stopping to scrape down bowl as necessary. Mix until just combined.

Turn dough out onto large sheet of plastic wrap and press into a rectangle about 1⁄2-inch thick. Wrap dough
tightly in plastic and refrigerate until firm,at least 1 hour.

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Remove dough from refrigerator and let stand for
about 10 minutes. Lightly flour a sheet of parchment, unwrap dough, and set it on paper.

Lightly flour top of dough and place another sheet of parchment over the top. Roll dough to an even 1 ⁄4-inch thickness. Use a 2-inch cutter to cut out cookies; transfer them to baking sheets,about 1 inch apart. Re-roll dough as necessary to cutout cookies until dough is used up. Freeze cookies on pan for 10 minutes. Bake cookies, rotating pans halfway through,until light golden brown on the edges, about 15 minutes.Cool on pan for 10 minutes before transferring to rack to cool completely.Store in an airtight container for up to five days.



Recipe Type: Authentic
Recipe Author: Chef Johnny Iuzzini
Photo By: Johnny Iuzzini/Hometown Life
Source: http://www.hometownlife.com/news/ss/INSPIRE%20111512.pdf