Lime Sandwich Cookies

 

Ingredients

· 3 cups unbleached all-purpose flour, plus more for dusting

· 1/4 teaspoon baking powder

· Kosher salt

· 2 sticks plus 6 tablespoons unsalted butter, softened 

· 1 3/4 cups confectioners' sugar

· 1 large egg, room temperature

· 1 teaspoon pure vanilla extract

· 12 ounces sweetened condensed milk (1 cup)

· 6 tablespoons fresh lime juice, plus 1 teaspoon grated zest

· 3 ounces cream cheese, room temperature

 

Steps

1) Whisk together flour, baking powder, and 1 teaspoon salt. Beat 2 sticks butter with sugar on high until fluffy, 4 minutes. Beat in egg, vanilla, and 1 tablespoon water. Reduce speed to low; add flour mixture and beat to combine. Divide dough in half; flatten into disks. Wrap in plastic and freeze until firm, 30 minutes.

2) Preheat oven to 325 degrees. Remove one disk from freezer; let stand 15 minutes. On a floured surface, roll out 1/8 inch thick. Using a 2 1/2-inch cutter, stamp out rounds; place on parchment-lined baking sheets. Roll scraps; cut out more rounds. Repeat with other disk. Cut 3/4-inch teardrops from half of cookies. Refrigerate 30 minutes. Bake, rotating sheets once, until edges are golden, about 20 minutes. Let cool on sheets on wire racks.

3) Heat milk in a small pan over medium-high, stirring until bubbling. Reduce heat to medium. Cook, stirring, until it has the consistency of pudding, 5 minutes. Strain into a bowl. Whisk in juice, zest, and a pinch of salt. Cover surface with plastic; refrigerate 30 minutes

4) Beat remaining 6 tablespoons butter, cream cheese, and milk mixture on medium-high until fluffy. Spread 2 teaspoons filling on a solid cookie; top with a cutout. Repeat with remaining cookies. Refrigerate, covered, at least 1 hour and up to 4 days.

 

From: Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Sweet Treats to the Next Level

By: Martha Stewart