Like a summer drink in yummy cookie form!
1/2 cup softened butter
1 cup sugar
1 tsp vanilla
zest from 2 limes
juice from 1.5 limes
2 1/4 cups flour
1/4 tsp salt
1 tsp baking powder
Blackberry Swirl Filling
2 pints blackberries
1/4 cup sugar
1/4 cup water
juice from half a lime
2 tsp honey
2 tsp cornstarch
- Cream butter and sugar with an electric mixer
- Mix in eggs one at a time
- add vanilla and lime zest
- Mix dry ingredients in a separate bowl, then gradually add to wet ingredients while mixing.
- once a dough is formed, divide into 2 equal cylinders on parchment paper
- Roll each section into a 6x12” rectangle that is approximately 1/4” thick (a bit thinner if you can).
- In a medium pot, add all ingredients for filling. Mash berries to combine with water and juice.
- Bring mixture to a boil for 3-5 minutes, then reduce heat to a simmer for 10-15 minutes, or until mixture has thickened to coat the back of a wooden spoon.
- Strain into a heat-proof bowl - make sure to squish all the flesh and juice from the berries through!
- Set aside to chill, or put in the fridge for speedier cooling.
- Spread a thin layer of filling across dough.
- Carefully roll dough as tightly as possible without squishing the filling out (roll so that you end up with a 6” tube, not a 12” tube) .
- Wrap in plastic wrap and stick in the freezer to chill for at least half an hour
- Preheat oven to 325
- Line two cookie sheets with parchment paper
- Remove dough from freezer. Keep plastic wrap on and use a sharp knife to cut 1 cm cookies.
- Remove plastic wrap and place cookies on cookie sheets (if your cylinder fell while chilling and your cookies look a bit oval, you can gently reshape them at this point)
- Bake for 15 to 20 minutes, until firm but edges aren’t browned.
- While cooking, brush each cookie with lime juice (optionally, if you have extra lime zest you can also sprinkle some on)
Makes approx. 30 cookies