Tart Lime Wafers {ModBak}

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.

Macadamia Shortbreads {ModBak}

I was hopeful that this week’s Modern Baker Challenge cookie would make up for the tuile disaster and the fussy thumbprint cookies. Since it’s a shortbread, I knew it would at least be fairly easy, without a lot of ingredients. And the addition of macadamia nuts seemed like it would elevate the cookies a bit, both in style and flavor.

A classic Scottish shortbread recipe uses three ingredients: butter, sugar, and flour. This recipe adds baking powder and, of course, macadamia nuts to the trinity, but otherwise stays true to its Scottish roots.

After grinding the macadamias with sugar in the food processor, I added the flour, baking powder, and butter and whirred it together until it made a fine, powdery mixture.

When I dumped it into the pan, it was hard to envision how this sandy, silty substance would pull together into a cookie.

Of course, that’s the beauty of shortbreads. Since the only liquid in the recipe is butter, and it starts in its solid state, the dough really comes together once it hits the heat. In the meantime, I pressed the dough into the pan as best I could.

I sprinkled the dough with a little water, then topped it with macadamia nuts ground with sugar.

The shortbreads baked up beautifully. They smelled so rich and buttery, I couldn’t wait to try them.

And the flavor did not disappoint. Macadamia nuts have a buttery richness to them that paired perfectly with the shortbread dough. In fact, it’s such a natural combination, I’m surprised I’ve never heard of it before.

The cookies kept well in a plastic container, and we enjoyed them for several days. In case you’re wondering where the picture of the finished cookies went, you’ll have to ask him…

I realized I hadn’t plated the cookies for a picture, and went to get them, but they weren’t on the counter where I had left them. I looked all over the kitchen and dining room, but to no avail. I never found the cookies, but I did find the container under my daughter’s bed, where Bailey likes to take his purloined treasures.

Stupid dog.

But at least he has good taste.