Key Lime Sables

By Nitaj3

Ingredients

• 1 1/3 cups all-purpose flour, plus more for dusting
• 1/3 cup confectioners' sugar
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into pieces
• 1 1/2 teaspoons pure lime extract
• Key Lime Curd
• Makes 3/4 cup
• 1/2 cup sugar
• 2 large eggs
• 2 tablespoons grated key-lime zest, plus 1/4 cup freshly squeezed key-line juice (6 limes)
• 4 tablespoons unsalted butter, cut into small pieces

Details

Servings 24

Preparation

Step 1

Place flour, confectioners' sugar, granulated sugar, and salt in the bowl of a food processor. Pulse until well combined. Add butter, and pulse until coarse crumbs form. Add lime extract, and pulse just enough to mix.
Transfer the dough to a clean work surface, and flatten, forming a disk. Wrap the dough in plastic, and transfer to refrigerator; chill until very firm, at least 2 hours.
Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Roll out the dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 3/4-inch fluted cookie cutter, cut the dough into squares. Place squares on the prepared baking sheet, spaced about 1 inch apart.
Bake until just golden, 15 to 17 minutes. Transfer to a wire rack to cool completely.
To assemble the sandwiches, place 1 teaspoon key lime curd on the underside of half of the cooled squares. Top the curd with the remaining squares to form little sandwiches. Refrigerate until firm, about 20 minutes, and serve.


Curd:

Combine sugar, eggs, lime zest, and juice in a medium nonreactive saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes.
Remove pan from heat, and whisk in butter, a piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.