Lime white chocolate sandwich cookies

Dark, milk, or semi-sweet chocolate have complex flavor profiles

that can oftentimes dominate in a dessert. Fruit and chocolate pairings are a classic combination that’s hard to get wrong. The acidity in the fruits can deepen, mellow out, or even enhance the intensity of chocolate in a dessert. 

In comparison to its counterparts, I think the beauty of white chocolate is that it’s sweetness can easily absorb and boost any flavor it’s paired with. So when you take tart fruits like limes, lemons, or grapefruits, white chocolate mellows out the tartness, and boosts the bright citrusy flavor. To me in a way it makes extremely tart (and even sometimes bitter!) fruits more enjoyable. 

That’s what I kept in mind when making these lime white chocolate sandwich cookies. Next to lemons, limes are a perfect spring fruit so why not give these cookies a try?

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Lime white chocolate sandwich cookies

Yield: 20

Author: Alicia Maxey

Prep time: 5 MinCook time: 11 MinInactive time: 1 H & 40 MTotal time: 1 H & 56 M

Ingredients

Lime Shortbread

• 4 oz. (113g / ½ cup + 2 tablespoons) white granulated sugar
• 8 oz. (226g / 1cup cup) unsalted butter, softened
• 12 oz. (339 g/ 2 ½ cups) all-purpose flour
• ½ tsp kosher salt
• Zest of 2 limes
• 1 Tbsp lime juice

White chocolate ganache

• 8 oz (226g) white chocolate, chopped
• ⅓ cup (87g) heavy whipping cream

Instructions

Lime shortbread

1. Add lime zest and sugar to a medium bowl. Whisk together or massage lime zest into sugar.
2. Add softened butter to the bowl, and mix on medium speed until butter and sugar are fluffy.
3. Add in flour and salt. Mix with rubber spatula until just combined, and a dough forms.
4. Divide dough in half and form each half into a flat disk. Tightly wrap in plastic wrap and refrigerate for 1 hour.
5. Place the oven rack in the middle of the oven. Preheat to 350°F.
6. Let dough soften for 20 minutes before removing plastic wrap and rolling the dough out, one disk at a time, on a well floured surface. Roll out dough to a desired thickness. Aim for ⅛-¼ inch thickness.
7. Using a 2 ½ inch round cookie cutter cut out cookies and place on a parchment lined baking sheet. Gather dough scraps and keep re-rolling until you have 40 cookies cut outs.
8. Return cookie cut outs to the refrigerator to firm up for about 10 minutes.
9. Bake for 11-12 minutes rotating half way through. Cookies edges should look slightly golden brown.
10. Let cookies rest on a baking sheet for 5 minutes before carefully moving them to a wire rack to cool completely.

White chocolate ganache

1. While the shortbread cookies are cooling, prepare the white chocolate ganache by placing chopped white chocolate in a medium sized heat safe bowl.
2. Heat the heavy whipping cream in a small saucepan on medium heat. Heat until heavy whipping cream is steaming (right before it begins to boil).
3. Carefully pour cream on top of the chopped white chocolate. Let sit undisturbed for 10 minutes.
4. Mix cream and white chocolate until it is completely melted, and smooth.
5. Place in the refrigerator uncovered for about 40 minutes or until white chocolate has thickened. The consistency should be spreadable.

Assembling cookies

1. Fill the underside of a shortbread cookie with the white chocolate ganache by either piping or spreading with a knife. Place another cookie on top, sandwiching them together.
2. Repeat for the remainder of the cookies.

Notes

If you need to add more heat to melt the chocolate, you can either:

1. Create a double boiler by placing about 3 inches of water in a saucepan wide enough so that the heat safe bowl and sit right on top. Let water come to a slow simmer and place the heat safe bowl with the white chocolate on top, constantly stirring until all the lumps disappear.
2. Microwave the white chocolate for about 20 seconds before adding heated cream.

Did you make this recipe?

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Cookies can be left at room temp for about two days, or refrigerated for up to one week.