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“From BHG”
READY IN:
1hr 35mins
YIELD:
40 sandwich cookies, about
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add in sugar and baking powder; beat until combined.
  3. Beat in egg and lime juice until combined.
  4. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the lime peel with a wooden spoon.
  5. Knead in enough green food coloring for desired color.
  6. Shape dough into two 8-inch long rolls; wrap in clear plastic wrap or waxed paper.
  7. Chill 4-24 hours or until firm enough to slice.
  8. Cut rolls into1/8-inch slices; place slices 1-inch apart on an ungreased cookie sheet.
  9. Bake in a preheated 375° oven for 7-8 minutes or until bottoms are lightly browned.
  10. Transfer cookies to a wire rack and let cool.
  11. Spread bottoms of half the cookies with about 1 tablespoon of Lime-Pistachio filling; top with remaining cookies, flat sides down.
  12. To make Lime-Pistachio Filling: in a medium-size bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  13. Gradually beat in 1 1/3 cup sifted powdered sugar; beat in lime juice until smooth.
  14. Gradually beat in enough sifted powdered sugar (1 1/3 to 2 cups) to make of spreading consistency; stir in pistachio nuts.

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