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bake sale week: lime rosettes
My four-year-old says these cookies are like the flowers on Percy Jackson, all I needed to do was make them pink.
They would be really cute for a bake sale, don’t you think? I got my inspiration from Donna Hay on these. Her version were with lemon, but I made mine with lime.
The cookies themselves are delicately crispy and melt in your mouth, then smooth limey frosting in the middle rounds out the flavor.
For a bake sale, package about five of them in a cellophane bag tied with some green ribbon, and they’re sure to be sold out in no time
Serve with herbal tea or white hot chocolate.
lime rosettes
12 tablespoons butter
1/2 cup confectioner’s sugar
zest of 2 limes
1 tablespoon lime juice
1/2 teaspoon pure vanilla extract
pinch salt
1 1/4 cups flour
1/4 cup cornstarch
lime buttercream (recipe follows)
1. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, confectioner’s sugar, and lime zest until smooth. Add in lime juice and vanilla.
2. In a small bowl, combine salt, flour, and cornstarch. With the mixer on low, slowly add to the wet ingredients. Scrape down the bowl as necessary, and mix until well combined, but do not over mix.
3. Place dough in a pastry bag fitted with a large star tip (I use Wilton 1M). And pipe small 1 inch rosettes onto the cookie sheets. Bake for 10-12 minutes, or until the edges just barely begin to brown. Allow to cool on a cooling rack. Match up cookies of similar sizes and sandwich together with a small amount of frosting.
lime buttercream
2 tablespoons unsalted butter
1 1/4 cups confectioner’s sugar
1 tablespoon freshly squeezed lime juice
zest of 1 lime
Combine all ingredients and mix until smooth. Add more liquid or sugar as necessary to create the desired consistency.
24 Responses to “bake sale week: lime rosettes”
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simply gorgeous! i love donna hay!
Ooohhh…I love them!
I am definitely impressed- those looks amazing! If you’re interested in entering a Halloween recipe contest, I’d love to see what you come up with! You can go here to learn more about it.
Those are so cute, I’m gonna try them soon
I love citrus flavored sweets and these are as pretty as they are delectable! Wish I was at that bake sale!
These cookies look amazing! I’m so going to make these. Do you think I can replace the flour with rice flour to make them gluten-free?
Of all the cookies I have made, this is one of the only recipes I have adapted to make gluten-free. And oddly enough, I used rice flour.
The structure seemed the same, however, I thought the texture was a bit too gritty. If I were to do it again, I might try making them with tapioca flour.
i am so going to rock the next bake sale.
thanks!
I made these for a party last night and got such astounding praise for these cookies.
Word quickly got out that the cookies were the best desserts at the party! I’ll note that the dough was too stiff to push through a pastry bag into rosettes, so I formed the dough into little balls which I then flattened. I’m perfectly happy with the little sandwich cookies that resulted. Thanks so much!
Love your lime bars from last year, and these look amazing! Lime is one of my favorite flavors in desserts! Yum!
these look gorgeous. any idea how long they’d last in an airtight container? i don’t think i’d be able to resist, but as a present i’d hate to think they’d go stale too soon!
I actually had these in an airtight container in my fridge. I think they would have lasted for at least a week there if my daughter and I hadn’t eaten them all within 3 days.
thanks, I’ve just made them using lemon. WOW. they are perfect. I also made lemon curd too and spread a little bit inside them along with the butter cream. deeelish.
Making these today. How many does this recipe make? LOVE Donna Hay!
Ok, so I like Susie D, could not get them through the pastry bag. Bummer. So I tried to roll balls and flatten as a make due but..they all spread and turned into one big giant pan of….cookie i guess you could call it. It was horrible. I’m so bummed out.
What did I do wrong?
I don’t know. Isn’t it weird how things like that happen? Maybe it was the temperature of the butter?
I think it makes about 12.
you have a beautiful site here.
thse cookies look so delicate and eligant!
These are so beautiful! I cannot pipe to save my life.
These are incredibly delicious but I learned with my second batch to allow the butter to be extremely soft in order to pipe them, then to place them into the refrigerator for about an hour to firm up before baking. Just a wonderful, tender, delicious cookie !
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If I were to make these cookies pink or some other fun color, at what point do I add the dye and how much? I’ve honestly never used food dye before and I’m aware that there’s different types like liquid, gel, and powder. I’m assuming I use liquid dye for this kind of dessert?
You could probably add the food coloring at any time while mixing. I suggest adding it at the end, so that you have the best idea of how concentrated it will be.
These taste FABULOUS! I made them last night for our Christmas cookie buffet and I’m having to hide them from my family so they don’t get eaten prior. I think your four-year-old’s comparison was spot on! Thanks for this wonderful recipe!