I have been finding it easy to forget that daylight savings time is over. The sun goes down at 5:00 in these parts and it is pitch black by 6. I forgot about this last night when I headed out on a 9 mile run at 4:20pm. I realized at mile 4 that it was getting dark a hell of a lot faster than I was able to run which meant that I would end up running in the dark on an unlit road with no shoulder. Not exactly my smartest moment (But at least I was wearing blue! Normally I wear black, like some sort of runner in mourning).
On the plus side, my desire to get home before nightfall got my motor running and I was able to crank out 9 miles in 1:22, (ie. 9 minute miles). I was stoked with my time and, to be honest, not all that tired when I finally got home. In the dark.
Other things I’m proud of: no sweets eaten today! Perhaps because my sweet tooth was satisfied by the sweet and delicious baked beans I made for dinner? I’ll write more on them later.
And speaking of sweets, I didn’t even eat any of these bad boys. . .
. . . because I actually made them a few weeks back.
These Lime Curd Sablés fall in the realm of “good” cookies, like the TK Chocolate Chip cookies of last week. The cookie itself was tasty: sweet, tart, and buttery. I found the lime curd to be slightly bitter, so I will probably cut back on the zest next time I make them, though when sandwiched between the cookies I didn’t taste much of that bitterness.
Also, I will double the recipe because it only made twelve cookies. Twelve! I mean, these aren’t simple drop cookies. It is hardly worth the effort of chilling, rolling, cutting, and filling required for just a dozen cookies that I can probably eat in one sitting.
When I piled the finished cookies onto a small salad plate, which they hardly even filled, I told Matt in despair, “this is all we have! we have to ration them!”, as if it were a zombie apocalypse and we were on our last supplies of food. Cookies are a big deal chez Menzies.
Makes 12 sandwich cookies
From Une Garmine dans la Cuisine
For the Lime Curd
1/2 cup sugar
2 large eggs
2 tablespoons grated lime zest, plus 1/4 cup freshly squeezed lime juice (~3 limes)
4 tablespoons unsalted butter, cut into small pieces
Combine sugar, eggs, lime zest, and juice in a saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes.
Remove pan from heat, and whisk in butter, a piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.
For the Cookie
1 1/3 cups all-purpose flour, plus more for dusting
1/3 cup confectioners’ sugar
1 1/2 tablespoons granulated sugar
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into pieces
1 1/2 teaspoons pure lime extract
Place flour, confectioners’ sugar, granulated sugar, and salt in the bowl of a food processor. Pulse until well combined. Add butter, and pulse until coarse crumbs form. Add lime extract, and pulse just enough to mix.
Transfer the dough to a clean work surface, and flatten, forming a disk. Wrap the dough in plastic, and transfer to refrigerator; chill until very firm, at least 2 hours.
Heat the oven to 325F.
Line a baking sheet with parchment paper. Roll out the dough to a 1/8-inch thickness on a lightly floured surface. Using a cookie cutter, cut the dough into circles. Place circles on the prepared baking sheet, spaced about 1 inch apart.
Bake until just golden, 15 to 17 minutes. Transfer to a wire rack to cool completely.
To assemble the sandwiches, place 1 teaspoon key lime curd on the underside of half of the cooled squares. Top the curd with the remaining squares to form little sandwiches. Refrigerate until firm, about 20 minutes, and serve.
This recipe is part of the 12 Weeks of Christmas Cookies.
Week 7: Thomas Keller Chocolate Chip Cookies
Week 6: Macaroons
Week 5: Wildberry Dream Cookies
Week 4: Speculaas: Dutch Spice Cookies
Week 3: Poppy Seed Filling
Week 2: Cinnamon Bun Cookies
Week 1: Soft & Pillowy Coconut Frosted Cookies
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