Now, I have a lot of lime!!!
There were many years ago that lime was very expensive, so my mom told my brother that we should grow it by ourselves, and right now, we have a load of it, haha.
I already used them for making lime liquor, honey lime, and lime vinegar. It's time for baking it. Well, even I said that I want to use a lot of lime, this recipe only needed 1-2 limes, ^^"
The difference between lime and lemon is, lime is tangier in taste (the tanginess from lime is quite sharp) when lemon is a bit sweeter.
Because of the tanginess, this cookie is very addictive, it cuts the richness from butter and cream cheese.
The poppy seed adds an interesting texture to the cookie, but if you don't have it, you can omit it.
Lime, poppy seed cookies
Makes 25-28 pieces
115 g ........................ Unsalted butter
................................. Pinch of salt
1/2 tsp ..................... Vanilla bean paste
65 g ......................... Cream cheese
1 tbsp ...................... Lime juice
130 g ....................... Icing sugar
155 g ........................ All-purpose flour
20 g ......................... Cornstarch
1 tbsp ...................... Poppy seed
1 1/2 tsp .................. Lime zest
Put the butter, cream cheese, vanilla bean paste, and salt into a bowl. Beat until smooth, add the lime juice and beat to combine.
Put the icing sugar into the bowl, and beat to combine.
Put the all-purpose flour, poppyseed, cornstarch, and lime zest into the bowl.
Fold to combine.
Remove the cookie dough from the bowl onto a piece of baking paper.
Cover with the paper, and shape it Roll it into a 25 cm. log. Freeze for at least 2 hours.
Before baking preheat an oven to 180℃
Cut the cookie dough into 25-28 pieces (about 1 cm. per piece).
Bake in 180℃ Preheated oven for 15-18 minutes.
Let the cookies cool completely.
Ready to enjoy!!!!!
Lime, poppy seed cookies
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