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I love to bake cookies, muffins, financiers, scones, any small piece of pastry that requires little oven time.

It must be that the child in me still a wait. Yes, I know that my daughters do not believe that I was a child, and anyone else that I feel I am still that girl sometimes, but the perspective of the outcome baked and warm in your hands with only 15 minutes on the stove, instantly puts me in a good mood. Therefore, this type of pastry is perfect for cooking with children. That magic that produces the heat of the furnace on the ground a few minutes before Raw was absolutely irresistible.

These cookies, however, are a delight for adults. Are a variant of traditional butter cookies with the file becomes a very special combination. Melt in your mouth, and that covers sugar, and butter soft texture look like normal, but finally appears, unexpectedly, the hint of citrus, light and balanced which makes them a surprise. The recipe originates

is Martha Stewart. With minor modifications is that I have used and I love the result.

Lime Cookies

Ingredients (for about 15 units)
90 grams of butter, at room temperature
40 grams of icing sugar juice

a lime 1 / 2 teaspoon vanilla aroma

250 grams of flour 1 tablespoon of fine flour of maize (cornstarch)
1 pinch of salt (about 2 grams)

80 grams of icing sugar to cover the cookies

Preparation Put the butter and 40 grams of sugar in a food processor with the dough hook and mix on medium speed until foamy and bleach. Add the lime juice, vanilla and beat until integrated. Combine flour, cornmeal and salt in a bowl and add to butter mixture. Mix on low speed until well blended.

Make a cylinder with the dough and wrap in plastic wrap, or a silicone baking sheet. Put in refrigerator at least an hour.

Preheat oven to 180 degrees, cut dough into biscuits, half inch thick or so. Place in a baking tray covered with a sheet of silicone apart. Bake 7 minutes, turn to toast the other side, and remove cookies. Set to cool on a rack, about 8 to 10 minutes. When still hot, put in a freezer bag with 80 grams of powdered sugar, and move it to adhere to the surface.

Store in an airtight container.