Friday, May 27, 2011

Lime Raspberry Cookie Sandwiches

I took a class with Nick Malgieri a while back, and at the end of it, like a good businessman, he brought stacks of his new cookbook The Modern Baker to sell.

It's a beautiful book, with lots of pictures (I'm one of those suckers who love cookbooks with pictures--food porn!) and tantalizing recipes.  I'd never made any until I tried these lime wafers, which are buttery, tart, and delicious, and not too hard to make.

But then I thought, how can I up the ante?  Maybe by turning them into sandwiches with a raspberry filling?

These cookies are over-the-top and have been winning rave reviews from my tasters, but see for yourselves...

Lime-Raspberry Cookie Sandwiches
(adapted from Nick Malgieri's The Modern Baker)

Lime Cookie Dough
1 3/4 cup flour
7/8 cup sugar
1/8 tsp salt
zest from 1 large lime
1 1/2 sticks butter cut into 12 pieces
1 large egg

Lime Sugar Coating
3/4 cup green crystal sugar
zest of 1 small lime

Raspberry Filling
1 12-oz jar of your favorite raspberry jam or preserves

In the bowl of a large food processor, add flour, sugar, salt, and lime zest and pulse 10 times to combine.  Add butter and pulse until it is completely mixed with dry ingredients, but mixture remains powdery.  Add egg and pulse until dough forms a ball.

Remove dough and roll into a cylinder about 8 inches long.  In a small bowl, combine green sugar and lime zest and work together with your fingertips to release lime flavor into the sugar.  Pour sugar onto parchment paper in a wide line, about 8 inches long.  Roll dough cylinder in sugar until outside is coated completely. Wrap in plastic and refrigerate until firm, about 1 hour.

Preheat oven to 350 and set racks in upper and lower thirds.

Cut dough log into 1/4 inch slices and arrange on baking sheets lined with parchment about 1 inch apart. Bake cookies until firm and golden around edges, about 15 minutes.  Slide the parchment off the pans to cool cookies.

While cookies cool, bring the jam to a simmer in a small saucepan and simmer for 5 minutes to thicken.  If the jam isn't seedless, pass it through a fine-mesh sieve.

Spoon about a teaspoon of jam on the flat side of a cookie and top with a second cookie, gently pressing together. Dust with confectioners' sugar.

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