"The country needs and, unless I mistake its temper, the country demands bold, persistent, experimentation. It is common sense to take a method and try it. If it fails, admit it frankly and try another. But above all, try something."
23 April, 2012
Experiments in … baking!
Sister enjoying the sweet simplicity of wisteria in bloom. aaaaaah.
are some times in life in which all of the disparate ingredients of the moment
come together so beautifully as to create an even more perfect experience.You know those moments, right?It doesn’t have to be a big event.In fact, it could be something so
simple and sweet that it just takes your breath away with its purity.A summer sunset after a gentle
rain.A four-leaf clover in a field
of weeds.The first time a baby
smiles.A string of green lights
when you’re driving toward your holiday destination.
Summer Sunset over Pohnpei, FSM - 2011
is like this. It is like
intentionally creating one of these moments and then allowing it to nourish you
from the inside out. The cookies I
made this weekend are like this.
They are like little perfect moments to savor whenever you need
last post I mentioned making Lemon Lavender Shortbread Cookies. You may remember that those cookies
came out a little too lavendery … even for someone like me who loves eating lavender. Well, here I’ve taken that same Joy the Baker recipe and adapted it again.
This time I made them into Coco-Lime Shortbread Cookies. They weren’t gluten-free as I was
running too low on the gluten-free flour, but they were delicious! Very subtle coconut sweetness peeked
out through the rich buttery cookie base.
And the lime brightened the whole thing and kept it from being too rich
or heavy. I was quite pleased. These little cookies are like
serendipitous coins of delight.
Yes, I did just type that.
And, yes, I even meant it, too.
If you whip up a batch yourself, I think you’ll see what I mean. Go ahead … do it! You know you want to! Let yourself have a beautiful
moment. You deserve it!
unsweetened coconut shavings (the little kind, not the big flakes)
of 2 limes
½ c. +
1 t. granulated sugar
sticks room temperature plugra butter (you can also use regular unsalted
butter, if you wish)
c. all-purpose flour
Himalayan sea salt
sanding sugar, for coating (or, even better, lime sugar to coat!)
medium bowl, whisk together flour and salt
large bowl, using a hand mixer, add butter and sugar. Cream on medium-low speed until pale and fluffy, about 5
minutes. Add the coconut and the
lime zest. Mix on low only enough
to incorporate. Add the flour/salt
mixture in three turns, mixing on low speed after each turn to combine. The dough will likely be quite crumbly,
but should come together as it mixes.
If, after about 5 minutes of mixing the entire batter, it still isn’t
holding its form, then sack the mixer and get your [clean] hands in there and
knead it until it is. Dump the
dough out onto a clean surface and for into two logs with your hands. (If logs are too unwieldy, you can form
into balls.) Wrap in plastic wrap
and refrigerate for at least 30 minutes.
cookie sheet(s) with parchment paper and set aside.
sanding sugar (or lime sugar) in a rectangular container. (I used a small ceramic baking
dish.) Set aside.
dough has been cooled sufficiently, remove logs from refrigerator and
unwrap. Roll each log in sanding
sugar to coat. (You may need to
cut the log of dough in half to fit inside your sugar container. No biggie … do what you need to
do!) Once your dough is nicely
bathed in sugar, take a very sharp knife and slice it into ¼ inch rounds. Easy breezy!
oven to 350°F.
rounds on lined cookie sheet(s).
Refrigerate for another 5 minutes while oven is preheating. Then pop these little buttons in the
oven. Bake for 6 minutes, rotate
your pan, and finish baking for 6 more minutes. (Note: Since ovens vary, your timing may be different. Keep an eye on your cookies, and don’t
let them burn, okay?)
cookies to cool on the pan for about 5 minutes. Then transfer cookies to a wire rack to cook for another 10
minutes or so. Then …
savor each beautiful bite!
zest (how much you add is really up to how limey you like things … I’d start
with 1 lime)
sanding sugar (or whatever sugar you’re feeling, or have on hand, really)
small spice grinder (or coffee grinder, food processor or mortar + pestle)
grind up the sugar the zest. Presto! You now have lime sugar!