1/8/2024 0 Comments Key lime shortbread cookies![]() When it melts slowly it helps the cookies maintain their shape and keep the butter and flour together. Chilling the butter will allow it to melt slowly. This is essential in making shortbread cookies or most pastry doughs. Then it’s time to chill! Chilling the dough will allow the butter to harden again. I kneaded mine 3 to 5 minutes to make sure all the dry ingredients are incorporated into the dough. Once it holds it’s shape, it’s time to knead it a little. If it crumbles apart, drizzle a little more juice or add a little more butter and try again. Check to see if it will hold it’s shape by grabbing a bit and squeezing it together. Then I let the dough process until it started to form a ball. Next, with the processor running, I slowly added the key lime juice. I added the butter and the key lime zest and puled that until it looked like rolled oatmeal. First, I pulsed the flour and powdered sugar a few times to get them all combined. That is super easy! Especially if you make them in a food processor. How do you make key lime shortbread cookies? They’re the most popular for cutting into shapes and decorating with nonpareils, sprinkles, and even decorated with royal icing. But they’re not biscotti in texture at all! Don’t go there. Making them less crumbly and the hardest of the three. Meaning, this cookie is perfect for cutting and decorating, as most know. The more flour the more stable the cookie. They have more flour in them then the other two. Sometimes sugar cookies have eggs in them, sometimes they don’t. And these cookies bake at higher temperatures to allow the extra sugar in these to brown. This combined with a slight increase in flour makes it a cookie that’s easier to roll out. The higher sugar content makes the cookie a bit stronger. The combination of these two things gives shortbread cookies their light, tender, and crumbly characteristics.īutter cookies have a high butter to flour ratio, but they have more butter and sugar. The low temperature means the cookie doesn’t typically have browning like you get with other cookies. Shortbread cookies are also cooked a lower temperature. They also have the highest butter to flour ratio in them. Shortbread cookies do not have to be made with butter. Which is why these cookies are a traditional part of holidays like Christmas and the Scottish New year. I’m not a history buff, but I do know that butter was an ingredient only the rich could afford. There’s taxes and a little ice age that hindered agriculture around that time. I don’t think dairy cattle were very prominent or easy to raise in Scotland during that time. And milk only lasts so long before it just starts to spoil. I’m guessing that getting the milk or butter into the rural towns and villages wasn’t easy. ![]() Ingredients like butter were expensive way back in the day. Their ratio for the recipe is the one most use today.īut not everyone could afford to make these delicious cookies. Queen Mary tasked her French chefs with perfecting the recipe for shortbread. She had the resources and taste for these little gems. She enjoyed a thinner version called petticoat tails. Mary, Queen of Scots is the one who made shortbread popular. Their party techniques combined with the Scottish shortbread recipe refined the pastry like crispy cookie we know today. However, the shortbread we know today could be part of the French pastry chef influences from the Auld Alliance between France and Scotland. A similar recipe is evident in the 12th century. With a hint of key lime in there.įor the most part, yes. They roll out beautifully and bake crisp and delicious with all that buttery flavor of a shortbread. The longest time in the recipe is waiting for the dough to chill. These key lime shortbread cookies whipped up in minutes. Since I’ve found out you can make shortbread in the food processor, I plan on making many more shortbread cookies. As I was sitting there thinking of a recipe to make with the key lines, these popped into my head. It turns out, I’ve used them in several recipes this week! Four of the five to be exact. They were the hardest to make, but well worth the effort.įor some reason, I thought I didn’t use Melissa’s Produce enough for this event. I think my favorite is the peanut butter. And I love eating every single one of them. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. ![]() This post is sponsored in conjunction with #SpringSweetsWeek. This dough is simple and quick to whip up in a food processor so you can make these cookies any time you want! Key Lime Shortbread Cookies are buttery, light, and have a hint of key lime flavor. ![]()
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