I found these awesome little cookies on Fresh365 and thought how wonderful they would be for a spring shower. Whether it’s a baby or bridal shower, these round little cookies will look great on any spring table spread.
adapted from Martha Stewart . makes 4 1/2 dozen cookies
1 1/2 sticks (12 T) butter, brought to room temp
1 1/3 c confectioners’ sugar
zest of 1 grapefruit and 1/2 lime (about 2 T)
2 T freshly citrus juice (I used grapefruit and lime)
1 T vanilla extract
1 3/4 c plus 2 T all-purpose flour
2 T cornstarch
1/4 t salt
In a food processor, combine butter, 2/3 c sugar, zest, citrus juice and vanilla. Pulse 1-2 minutes, until well combined. Add in flour, cornstarch and salt. Pulse another 1-2 minutes, until combined into a soft dough.
Place dough on a cutting board, and separate into two equal balls. Roll each into a log, 8” in length. Place each log on a parchment-lined baking sheet and transfer to the refrigerator. Chill at least 30 minutes (dough can also be frozen at this point, for later use).
Preheat oven to 350F. Return logs to the cutting board, and cut into 1/8″ cookies (about 56 total). Divide cookies among two non-stick (or parchment lined) baking sheets, about 1” apart. Transfer to oven, cooking 1 sheet at a time, if necessary. Bake until barely golden, about 13-15 minutes. Let cool 5 minutes.
Place remaining 2/3 cup sugar in a resealable plastic bag. While still warm, place cookies in sugar-filled bag. Gently toss to coat, and return to a platter to finish cooling. Cookies can be stored in an airtight container for up to 2 weeks.
Images found here.
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