Tarragon Cookies with Lime White Chocolate Frosting
Ingredients
Cookies
- 8 oz. unsalted butter
- 1/2 cup confectioner's sugar
- 1/2 cup cane sugar organic
- 1 tsp sea salt
- 1 tbsp Mariposa Farms Fresh Tarragon minced
- 1 tbsp lime zest from one lime
- 2 tsp lime juice fresh
- 2 cup all-purpose flour
White Chocolate Frosting
- 4.4 oz Lindt Classic Recipe White Chocolate Chopped
- 1 tbsp lime zest zest in small strips from one lime
Instructions
- In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and creamy.
- Beat in the salt, tarragon, lime zest and juice on medium speed until combined, about 30-40 seconds.
- Add the flour on low speed and beat until just combined, scrape down the bowl as needed.
- Chill the dough for about 1 hour.
- Preheat the oven to 350F (175C).
- Line 2 baking sheets with parchment.
- Using a small (2") scoop form dough balls and gently press flat as you place on baking sheets.
- Place the dough balls about 1" apart-you should have 12 cookies on each sheet.
- Bake for 13-15 minutes, until edges just start to turn light brown.
- Remove to wire racks and cool cookies.
White Chocolate Frosting
- Melt the chopped white chocolate, either using short bursts in a microwave or on top of the stove using double boiler method.
- Using a small offset spatula frost the cookies and lightly sprinkle with lime zest.
- Allow the frosting to firm up before serving.