Buttery lime cookies or Spritz lime cookies

 

Thursday was a holiday and we were home from job. We had  not much chance to get out, believe it or not,there are still things to finish  on owr home and there are still people working  here.

 In fact, I'm cooking a lot for my husband's birthday. If there something there I love is to organize and cook for his birthday, and enjoy it a lot, gives me a lot of work, for sure, but is a real pleasure. This year will be a little bit different , will be presenting our new house, I say new because  the house is very different than it was before

I bake these cookies as a test to offer  to our guests beaside a cup of coffee. Are very buttery and crunchy with a subtil lemon scented.  I thought to fill them with cream cheese would be perfect, once the cream cheese has a  sour hint.  With so much food, the truth is; only by looking at it and I feel satisfied, so I have focused on light meals and desserts as well.

 Saturday  I stopped on farmer´s market to have some vegetables and I saws plums, which seemed nice, for sure are the last of the season. They looks beautiful and I bought some. But they were unsweet and  litttle succulent as on summer, for that reason,I cut plums in little pieces, mix with Greek yogurt and sprinkle with almonds.Was so fresh and rich, so, in the midle of the afternoon  I find myself eating some more as snack while searching for inspiration I laid out cookbooks and magazines on kitchen countertop. 

  Spritz lime cookies

Ingredients 1 cup butter, unsalted and room temperature 1 cup sugar 1 egg 2 e 2/3 cup flour 2 teaspoons lime juice 1/2  Teaspoon baking soda   1 pinch of salt Filling: 1 package cream cheese 1 cup confectionery's sugar 1 teaspoon  vanilla extract  Beat sugar and creamcheese until have a fluffy and soft cream

Method: Stir together flour,saltand baking soda, mixing well. Beat butter, gradually adding sugar, until creamy.  Beat in egg and lemon sugar.    Let rest on fridge for half hour   Load cookie dough into a cookie press or pastry bag.   Press a small amount out onto ungreased cookie sheets lined with parchment paper using any desired shape disc. Bake at 400° for 6 to 8 minutes.