Sunday, May 2
My Cinco de Mayo may be spent serving on jury duty this year so I wanted to post about something light, tart, and sunny...just in case. I even have the Tuesdays with Dorie post all set to pop up at the stroke of midnight Tuesday morning. I'm really hoping that when I call in tomorrow evening I'll be told that I don't have to serve. Am I lazy? No. I just don't want to do it. Maybe it's the word 'duty' that turns me off. As soon as I know I have to do something, I automatically don't want to do it. I like to do things because I choose to. My art work was 100% better when I worked at my own pace and could pick a subject, but as soon as an assignment came up along with a deadline, my creativity flew out the paint splattered studio window. If they called it Jury Free Will, I might be interested. Margaritas would help too.
If all the happy, carefree nature of spring could be captured and baked into a cookie, this is what it would taste like. The cookies are flakey, light, and almost too delicate to handle with one hand. As soon as you bite into one, it cracks and crumbles. Which is just what sablés should do. The filling is pure bliss in the form of a thick, tart lime curd. The scales of justice could take a cue from these cookies, they are the perfect harmonic balance between sweet and assertive.
1 1/3 cups all-purpose flour, plus more for dusting
1/3 cup confectioners' sugar
1 1/2 tablespoons granulated sugar
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into pieces
1 1/2 teaspoons pure lime extract
Key Lime Curd (recipe follows)
Place flour, confectioners' sugar, granulated sugar, and salt in the bowl of a food processor. Pulse until well combined. Add butter, and pulse until coarse crumbs form. Add lime extract, and pulse just enough to mix.
Transfer the dough to a clean work surface, and flatten, forming a disk. Wrap the dough in plastic, and transfer to refrigerator; chill until very firm, at least 2 hours.
Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Roll out the dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 3/4-inch fluted cookie cutter, cut the dough into squares. *Obviously I don't have any fluted cookie cutter, but circles work beautifully.* Place squares/circles on the prepared baking sheet, spaced about 1 inch apart. I found that it was easier to do a combination of rolling and patting the dough down with my palm. The constant rolling caused the delicate dough to break apart.
Bake until just golden, 15 to 17 minutes. Transfer to a wire rack to cool completely.
To assemble the sandwiches, place 1 teaspoon key lime curd on the underside of half of the cooled squares. Top the curd with the remaining squares to form little sandwiches. Refrigerate until firm, about 20 minutes, and serve.
Lime Curd Ingredients
1/2 cup sugar
2 large eggs
2 tablespoons grated key-lime zest, plus 1/4 cup freshly squeezed key-lime juice (6 limes)
4 tablespoons unsalted butter, cut into small pieces
Combine sugar, eggs, lime zest, and juice in a medium nonreactive saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes. *It took me closer to 17 minutes*
Remove pan from heat, and whisk in butter, a piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.
Makes 12 sandwich cookies