Name: Tart Lime Wafers
Yield: Makes about 60 cookies
Cuisine: United States
Ingredients: 4 cookie sheets or jelly-roll pans lined with parchment or foil; 3½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 12 ounces (3 sticks/350grams) unsalted butter, cut into 24 pieces; 1¾ cups sugar; ¼ teaspoon salt; Zest of 2 large limes removed with a Microplane grater; 1½ cups plain or green crystal sugar or granulated sugar; Zest of 1 large lime removed with a Microplane grater; 2 large eggs

Preparation info

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This recipe comes from my friend Tim Brennan, chef-owner of Cravings Gourmet Desserts in Saint Louis. Tim is justly well known for his excellent cookies and these are no exception. They’re also practical since you can freeze the formed logs of dough for weeks and then slice and bake the cookies whenever you need them.

Ingredients

Cookie Dough

3½ cups all-purpose flour (spoon flour into a dry-measure cup and level off)
1¾ cups sugar

Method

For the dough, mix the flour, sugar, salt, and lime zest in the bowl of a food processor fitted with the metal blade. Pulse 10 times to reduce the zest to smaller particles.
Add the butter and pulse until it is completely mixed into the dry ingredients, but the mixture remains powdery. Add the eggs and pulse until the dough forms a ball.
Invert the fo