Page 88 - Classic Cookies with Modern Twists

2. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, beat the butter,
granulated sugar, and lime zest on medium speed until smooth
and creamy, about 2 minutes. Add the egg and lime juice and

mix for 30 seconds, or until thoroughly incorporated. Scrape the
bowl wi th a r ubber spatula and add the dr y ingredients on low
speed, mixing just to combine.

3. Place the dough on a 12- to 14-inch length of parchment
paper, waxed paper, or plastic w rap. Smooth and pat the dough

into a rect angle by attening the top and sides with your hands.
Use the paper to help roll and shape the rect angle into a
c ylinder, 10 inches in length and 2 inches in diameter. Twist the

ends of the paper to seal it and chill until rm, at least 2 hours
and up to 3 days. (The dough can be frozen for up to 3 months.)

4. Preheat the oven to 375 degrees F. Line 2 baking sheets with
parchment paper. Remove the chilled dough from the

refrigerator and unw rap. Lightly br ush the dough with egg wash
and roll it in the coarse sugar using some pressure so that the
sugar sticks. Slice the dough into ¼-inch-thick cookies and
place them on the baking sheets, 1½ inches apart. Bake for 15 to

18 minutes, rot ating the sheets half way through, or until the
bottoms and edges of the cookies are golden brow n. Move the
baking sheets from the oven (leaving the cookies on the sheet) to
a wire rack to cool completely.

WITH A TWIST

Meyer Lemon Cor nmeal Cook ies: Substitute 1 tablespoon

nely grated Meyer lemon zest and 1½ teaspoon s
freshly squeeze d lemon juice for the lime zest and juice.