Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup limetta juice
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Special equipment needed:
- Electric mixer
- Rolling pin
- Cookie cutter
Step-by-step instructions:
1. In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
2. Add the limetta juice and mix until well combined.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Divide the dough into two equal portions and shape each portion into a disc.
6. Wrap the discs in plastic wrap and refrigerate for at least 30 minutes.
7. Preheat the oven to 350°F.
8. On a lightly floured surface, roll out one disc of dough to 1/4 inch thickness.
9. Use a cookie cutter to cut out desired shapes and place them on a baking sheet lined with parchment paper.
10. Repeat with the remaining dough.
11. Bake the cookies for 12-15 minutes or until the edges are lightly golden.
12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Refrigeration time: 30 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes approximately 24 cookies.
Nutritional information:
Calories per serving: 130
Total fat: 8g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 25mg
Total carbohydrates: 14g
Dietary fiber: 0g
Sugar: 5g
Protein: 1g
Substitutions for ingredients:
- Limetta juice can be substituted with lime juice or lemon juice.
Variations:
- Add 1 tablespoon of limetta zest to the dough for extra flavor.
- Dip the cooled cookies in melted white chocolate and sprinkle with shredded coconut for a tropical twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth dough.
- Refrigerating the dough before rolling it out will make it easier to handle.
- Use a sharp cookie cutter to ensure clean edges on the cookies.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
If the cookies become stale, place them in a 350°F oven for 5 minutes to crisp them up.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a simple presentation.
Garnishes:
Garnish with a sprig of fresh mint or a slice of limetta for a pop of color.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
These cookies make a great addition to a dessert platter alongside other sweet treats like brownies and cupcakes.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk to help bring it together.
- If the cookies spread too much during baking, refrigerate the dough for an additional 10-15 minutes before baking.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food.
Food history:
Shortbread cookies originated in Scotland in the 16th century and were traditionally made with butter, sugar, and flour.
Flavor profiles:
These cookies have a buttery, slightly sweet flavor with a hint of tanginess from the limetta juice.
Serving suggestions:
Serve these cookies as a sweet snack or as a dessert after a meal.
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