Lime Meltaways

INGREDIENTS :

Makes about 3 dozen


Unsalted butter, room temperature :3/4 cup (1 1/2 sticks)
Confectioners' sugar : 1 cup
Finely grated zest of 1 limes
Fresh lime juice : 2 tbsp
All-purpose flour : 1 3/4 cups
Cornstarch : Vanilla extract : 2 tbsp
Salt : 1/4tsp
 
PROCEDURE :
 
1.Put butter and 1/3 cup confectioners' sugar in the bowl whisk  till pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

2.Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

3.Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

4.Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
 

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Lemon BonBons

INGREDIENTS :

Makes about 2 dozen
Unsalted butter, room temperature - 1stick(8tbsp)
Confectioners' sugar - 1/2cup
Lemon extract - 3/4 tsp
Finely grated zest of 1 lemon
Salt - 1/8 tsp
Whole milk - 2tbsp
Cake flour (not self-rising) - 1 2/3 cups

PROCEDURE :

1.Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.

2.In the bowl add cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.

3.Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.

4.Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.

5.Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.

6.Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.

7.Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.

8.Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set. Store bonbons in an airtight container in a single layer for up to 2 days

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