Key Lime Chess Cookies
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 103, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 14 G., fiber 0 G., cholesterol 18 mg, sodium 28 mg, sugar 7 G.
Calories 103, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 14 G., fiber 0 G., cholesterol 18 mg, sodium 28 mg, sugar 7 G.
These checkerboard cookies look very bright and impressive, and they're much easier to make than they seem! Divide the dough into two halves: tint one with green food coloring, and leave the other white. Assemble the checkerboard pattern following the step-by-step recipe. To make the dough easier to work with, keep the kitchen cool, and if it gets too soft, refrigerate it for a few minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour + extra for working with the dough
- 1/4 teaspoon salt
- 165 g unsalted butter at room temperature
- 85 g of cream cheese at room temperature
- 1 and 1/4 cups sugar
- 1 large egg
- Finely grated zest of 1 lime
- 0.5 tsp. lime or lemon-lime extract
- Green food coloring
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Cooking the dish according to the recipe:
- Combine flour and salt in a bowl. In a large bowl, beat the butter, cream cheese, and sugar with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg, lime zest, and lime extract. Reduce mixer speed to low; stir in the flour mixture. Transfer half of the dough to a separate bowl; tint with food coloring.
- Dust the dough with flour; on floured parchment paper, roll out each color individually into a 0.5 cm thick rectangle. Freeze until firm, 15 minutes.
- Trim each piece to form a 4.5 x 7.5-inch rectangle, setting aside the trim. Cut each rectangle lengthwise into nine 1-inch-wide strips. Lay three strips side by side on a baking sheet (white, green, white). Top with three more strips, alternating colors (green, white, green). Top with three more strips (white, green, white). Build another block, starting with green, white, and green strips. Refrigerate the blocks.
- Gather the scraps, separating the colors. On floured parchment, roll each color into a 12 x 20 cm rectangle, 0.5 cm thick. Wrap the green rectangle around the block with the white corners, and wrap the white rectangle around the block with the green corners; trim off any excess.
- Wrap the dough blocks in cling film and refrigerate for 2 hours.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Cut the cookie blocks into 0.8 cm thick cookies; place them 3 cm apart on baking sheets. Bake, rotating the baking sheets halfway through, until set, 12-14 minutes. Let cool for 5 minutes; transfer the cookies to wire racks to cool completely.
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