Saturday, June 19, 2010
While the original recipe called for orange rather than lime, I almost always prefer the latter to the former.
And to me, lime speaks of nothing more than Mexico, tequila, and all good southwestern flavors. And top that with chocolate? I'll savor these cookies any day. Gladly.
Makes 2 dozen cookies
Time: 1 1/2 hours (includes chilling)
1 cup plus 2 tablespoons all-purpose flour
2+ teaspoons grated lime zest
1/2 cup shelled pistachios, toasted and finely ground
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground white pepper
1/2 cup unsalted butter
1/4 cup sugar
1 egg white
4 ounces bittersweet chocolate, coarsely chopped
Toss together the flour, lime zest, nuts and spices. Set aside.
With an electric mixer fitted with the paddle attachment (or a regular hand mixer), beat the butter until light, about 5 minutes.
With the mixer running, add the sugar and beat well; add the egg white and beat until the mixture is light and fluffy, another 2-3 minutes.
Add the flour mixture, one third at a time, until a smooth dough is formed, about 3 minutes.
Put half of the dough on a piece of parchment paper; cover with another piece of parchment paper.
With a rolling pin, roll out the dough 1/8 inch thick. Repeat with the other half of the dough.
Refrigerate until firm, about 1 hour.
Transfer the dough from the refrigerator to a work surface, remove the top sheet of parchment paper.
With cookie cutters, cut the dough into 2-inch rounds or into desired shapes.
Remove the cut shapes from the parchment and put on an ungreased cookie sheet.
Bake until lightly golden, 12-14 minutes. Remove from the oven and cool completely.
Melt the chocolate in a microwave or in the top of a double boiler over hot water. dip the top of each cookie into the melted chocolate and place, chocolate side up, on a piece of waxed paper.
Allow the chocolate to harden, about 1/2 hour.