Is there anything more lovely than the fragrant marriage between almonds & limes? Maybe; especially if you're a chocolate fan. But sometimes you need something refreshing, perky and light. These cookies are fluffy, edible pillows of bliss. They receive their almond love via a healthy dose of extract, but the next time I make this recipe (and there shall be a next time!) I might use almond meal in place of cake flour. Whilst preparing the cookies, the limes spoke to me in their adorable limey way; they said they'd fallen madly in love with almonds + wished to see more of them in the future.
Who am I to deny a cookie, or true love?
If you are craving a little bit of summer in the middle of the holiday rush, I think you will adore these spritely cookies. (It goes without saying that I could live on limes and lemons all year round.)
|Almond-Lime Glaciers |
2 1/4 cups + 3 Tablespoons Cake flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup (that's 1 stick) unsalted butter, softened to room temperature
1 cup sugar
Zest from 2 limes (3, if they're small)
1 tsp. pure almond extract
1 1/4 cups confectioners' sugar
In a large bowl, sift together the cake flour, baking powder, and salt. Set aside
In a separate, large mixing bowl, combine the sugar and lime zest. Using your fingertips, rub the zest into the sugar until moist and fragrant. Add the butter. Beat on medium speed for 1-2 minutes until blended.
Add the eggs, one at a time, beating for about 1 minute after each addition.
Add the almond extract, and beat for another minute.
On low speed, add the flour mixture. Beat until just combined (just long enough for the white streaks of flour to disappear).
Grab a large rubber spatula and give the dough a few good turns. Cover the bowl and refrigerate for 30 minutes.
Preheat the oven to 350 F. Line baking sheets with parchment paper.
Sift the confectioners' sugar into a large, shallow bowl.
Remove the dough from the refrigerator. For each cookie, measure out a slightly rounded Tablespoon-size clump of dough. Roll each "clump" of dough through the confectioner's sugar until lightly coated, then roll each clump into a ball. Re-roll the ball in the confectioners' sugar until heavily coated. [Note: If the bowl of sugar is large enough, you can make about 6 cookies at a time.]
Place each coated cookie on the parchment lined sheet, leaving about 2-inches of space between each one.
Bake for 9-11 minutes, or until the cracked tops have just begun to set. (Try not to over-bake.)
Remove the sheets from the oven and allow the cookies to rest for about 3 minutes before carefully transferring them to a cooling rack.
Makes about 25-30 cookies