Something about a mound of gooey silky white chocolate with a smattering of lime zest was way too tempting to overlook. Once I saw you in my magazine, I knew you were the one, and I had to make you mine. Is Saturday good for you?
I am an avid reader of way too many food magazines. I always subscribe rather than buy off the shelf, so I generally feel that the money saved balances out the expense of the reads. Plus, the cost pales in comparison to Chris’ comic books anyway. So when it comes to findings recipes, I’m a bit old-school. I’d much rather clip each and every one of you from a magazine than search for you on the web. That being said, I have a rather large stack of you clipped to the side of the fridge – all of you just waiting, patiently I might add, in queue. Over time, some of you get tossed. No real rules here – but if I keep passing you by week after week it’s either because I have become bored with the idea of cooking you or because you are too high-maintenance for my schedule. Either way – you run the risk of getting cut, or worse – getting replaced.
Occasionally, one of you will possess a quality that your former or latter stack-ee cannot measure up to – perhaps a special ingredient (like a veal shank – you are something else) or maybe a convenient cooking method (baked shrimp – I could cook you any day with ease), or in this example – a specific flavor combination that I can not say no to under any circumstance.
Lime & White Chocolate – be still my heart.
And so, with only a name as your selling point, you have wooed me in an instant and made me drool over you for long enough. I snipped you out of my Bon Appetit April 2009 edition days ago, gave you a spot in the front of the dessert line, and even considered your lime trait alone as a choice theme ingredient for an Iron Chef battle
. (I do apologize in choosing coconut, by the way. But I wanted to have you all to myself, or at least to be able to save a few of you for a special moment which would not have been possible had I taken you to Kitchen Stadium. I do hope you understand). I could not wait any longer.
And now, now I know why. You are everything a shortbread cookie should be – everything and so much more. You are dense, crunchy, crumby, and full of flavor. Your flavor profile – butter, lime zest, white chocolate, and toasted almonds – to die for. Your style – impeccable. You are tenacious, sexy, innovative and bold – and you leave me wanting more. I hope you don’t mind that I tell some of my friends how I feel about you.
Lime Shortbread Cookies w/ White Chocolate & Almonds
Bon Appetit, April 2009
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons finely grated lime peel, divided
- 1 teaspoon vanilla extract
- 1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
- 1/2 cup chopped toasted almonds
Preheat oven to 325°F. 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 (I would bake 40 next time). Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool in pan on rack.
Place white chocolate in small metal bowl. Set bowl over saucepan of gently simmering water and stir just until chocolate is melted and smooth. (I melt in microwave, in short intervals over low heat and stir between each). 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.