Mix the butter, sugar, half the lime zest and the egg in a bowl. Add
the flour and baking powder little by little. Knead. Cover the dough
ball with plastic wrap and set aside in the fridge for an hour.
Meanwhile, preheat your oven to 374 degrees F.
When your dough has rested, open up the plastic wrap and give
it another quick knead, and then push out into a flattish shape
of about 1/4 inch thick with the balls of your hands. You can, of
course, do this on a floured surface, but I just keep it on the
plastic wrap. Using a cookie cutter, cut out your cookies and
place on a greased cookie sheet, or a cookie sheet lined with
parchment paper. Brush with egg. Bake for 10 to 15 minutes or
until golden brown. Cool on a wire rack.
Break the chocolate into small pieces. Place in a microwave safe
bowl with the milk and heat on high in the microwave for 30
seconds. Stir. The chocolate should start melting into a smooth
sauce. If needed, return the bowl to the microwave for a further
10 seconds. Be careful, chocolate burns quickly! Now add the
rest of the lime zest and stir to combine. Dip the cooled cookies
halfway into the chocolate and lime sauce and place on a tray
covered with parchment paper to dry.
Originally Submitted
4/18/2009
0 Out of 5 from
0 reviews
You can add this Lime and White Chocolate Cookies recipe to your own private DesktopCookbook.
