Food recipes
Lime Shortbread Cookies With White Chocolate And Almonds
Lime Shortbread Cookies With White Chocolate And Almonds Ingredients: wheat flour, white, all-purpose, unenriched sugars, powdered salt, table butter, without salt lime juice, raw vanilla extract spartan, real semi-sw...
Lime Shortbread Cookies With White Chocolate And Almonds
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
lime juice, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Preheat oven to 325F.
Butter 13x9x2-inch metal baking pan.
Blend flour, sugar, and salt in processor.
Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.
Press evenly into prepared baking pan.
Pierce dough all over with fork.
Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.
Remove from oven.
Using sharp knife, immediately recut shortbread, gently separating triangles.
Cool shortbread in pan on rack.
Place white chocolate in small metal bowl.
Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
Remove bowl from over water.
Using fork, drizzle melted chocolate in zigzag pattern over shortbread.
Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.
Let stand until chocolate sets, about 1 hour.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
lime juice, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Preheat oven to 325F.
Butter 13x9x2-inch metal baking pan.
Blend flour, sugar, and salt in processor.
Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.
Press evenly into prepared baking pan.
Pierce dough all over with fork.
Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.
Remove from oven.
Using sharp knife, immediately recut shortbread, gently separating triangles.
Cool shortbread in pan on rack.
Place white chocolate in small metal bowl.
Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
Remove bowl from over water.
Using fork, drizzle melted chocolate in zigzag pattern over shortbread.
Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.
Let stand until chocolate sets, about 1 hour.