This week’s recipe for the Modern Baker Challenge is a great make-ahead cookie. The dough is formed into rolls, which can be refrigerated or frozen until you are ready to slice and bake them. Kind of like the cookie dough you see in tubes in the dairy case, but without all the nasty preservatives.
The dough is mixed up in the food processor, and I could tell by reading the ingredient list that it was going to be a lot. I’m pretty sure Nick Malgieri must have a 14-cup food processor, because several of his recipes have filled by 11-cupper to the brim. I thought about cutting the recipe in half, but I really wanted that extra roll of dough to freeze, so I went with the full recipe.
I started by mixing flour, sugar, salt, and lots of lime zest in the food pro, then adding 3 sticks(!) of butter.
Next I added eggs, then mixed until the dough formed into a ball.
I had to stop and scrape the dough down into the bowl a few times, but eventually it came together.
I scraped the dough out onto a floured pastry mat, divided it in half, then shaped each piece into an 8-inch cylinder.
The next step is to roll the cylinders in lime sugar, which I made using lime zest and King Arthur Flour sparkling white sugar.
I spread the lime sugar out on the pasty mat and rolled each log until it was well coated.
I had a lot of lime sugar left over, so I packed it up and stashed it in the freezer. I’m not sure what I’ll use it for, but coating the rim of a mojito glass comes to mind.
Nick gives great instructions for tightening up the dough cylinders using parchment paper and a dough scraper. Mine went from the loose logs you see above to this:
I wrapped the cylinders in plastic wrap and stuck one in the fridge to bake the next day and the other in the freezer for later use.
To bake the cookies, I sliced the dough into thin disks and placed them on a parchment-lined cookie sheet. I baked the cookies at 350°F for about 15 minutes, until they were slightly puffed and just starting to brown around the edges.
These cookies were a huge hit around my house. Sweet, tart, buttery, crispy — they reminded me a lot of a shortbread cookie. And they were perfect for dunking in tea or coffee.
This is definitely a recipe to repeat. And it makes a generous amount of dough, so you can bake one roll and freeze the other for later. Re-roll the dough in the leftover sugar, slice, and bake, and you can have these fresh, delicious cookies anytime.