- 1 3/4 cups + 2 tablespoons Flourish Flour
- 1 cup confectioners sugar
- 3/4 cup (1.5 sticks) unsalted butter, room temp
- 2 limes, finely zested
- 2 tablespoons fresh lime juice
- 2 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon coarse salt
- Put butter and 1/3 cup confectioners sugar in the bowl of an electric mixer and mix on medium speed until pale and fluffy.
- Add lime zest and juice, and vanilla, and mix until fluffy.
- Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix at low speed until just combined.
- Divide dough in half. Place each half on an 8" x 12“ sheet of parchment paper.
- Roll in parchment paper to form a log 1 1/4 inches in diameter, pressing a ruler along the edge of the parchment at each turn to narrow the log.
- Refrigerate logs until cold and firm, at least one hour.
- Preheat the oven to 350°.
- Remove parchment paper from logs; Cut into 1/4 inch thick rounds.
- Space rounds 1 inch apart on a baking sheet lined with parchment paper.
- Bake cookies until barely got in about 13 minutes, rotating sheets halfway through.
- Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.
- While still warm, toss cookies with the remaining 2/3 cup confectioners sugar in a resealable plastic bag.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.