(no subject)

[which_chick]

I've talked about Sand Tarts before as one of my very favorite holiday cookies. Because I've been smitten with limes since the onset of guacamole season, I took it upon myself to make sand tarts with grated lime peel instead of with grated lemon peel. That was an educational experience.



1. Grated lime peel is a very intriguing flavoring agent that creates a complex, flavorful cookie. People who know me IRL will probably get to see the lime-flavored ones in action at some future point in time, probably a point in time with much lower humidity.

2. Making thin, crisp butter cookies when the fucking humidity is through the roof is a bad idea because the damn humidity makes the carefully browned, thin-enough-to-see-through, crisp-enough-to-shatter butter cookies SOGGY in like half an hour. It's a tragedy to make the angels weep, I tell you.

Comments

[sara-merry99.livejournal.com]

When I was a kid my mom used to make Lemon Bars (shortbread with lemon-curd-esque substance baked on top). A friend at my old store brought Lime Bars to work one day and they're like a completely different cookie--I like both, but the lime ones worked *wonderfully*!

[which-chick.livejournal.com]

I think limes need better press. They're really quite delightful but it seems like nobody really gets this. I'm not slamming lemons. I like lemons just fine, but limes are also very nice. I don't see why there are assloads of lemon-flavored baked goods and strikingly few lime-flavored things, particularly when limes are so aromatic and so interesting.

I don't have a shortbread recipe, but maybe I should get one.

You've had the sand tarts with lemon -- I took 'em to New Year's back in January. You allowed as how they were nice then, iirc. The lime ones are at least as nice as that, possibly nicer. It's hard to tell because they're SOGGY right away and that just ruins it for me, though not enough to prevent me from eating the damn things.