Posting date for these frosted cookies is Sunday, 4 August.
For the Lime Tarragon Cookies
8 ounces (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar
1/3 cup firmly packed light brown sugar
1 teaspoon salt
1 teaspoon minced fresh tarragon
3 teaspoons lime zest (about 1 lime)
2 teaspoons fresh lime juice
2 cups all-purpose flour
For the White Chocolate Lime Topping
3 ounces good-quality white chocolate, coarsely chopped
Strips of zest of 1 lime (about 1 tablespoon)
Make the Lime Tarragon Cookies
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the salt, tarragon, lime zest, and lime juice and beat on high speed for 30 to 45 seconds, until the zest appears to separate and speckles the dough. Add the flour all at once and beat on low speed until incorporated. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Scrape down the bowl again and use a spatula to mound the dough in the center of the bowl. Cover the bowl and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Using a small ice cream scoop with a release mechanism, scoop out the dough and roll it into 2 tablespoon–size balls. Place the dough balls about 1 inch apart on the prepared baking sheets. (If you are not using an ice cream scoop, you will need to use a tablespoon measure and your hands to shape or roll the dough into balls.) Bake for 13 to 15 minutes, until the edges of the cookies are golden brown and just start to darken.
Remove the baking sheets from the oven and place on wire racks to cool for 10 minutes. Use a spatula to transfer the cookies to the racks to cool completely.
Make the White Chocolate Lime Topping
Place the chocolate in a glass measuring cup (or small microwave-safe bowl) and place in the microwave. In 10-second bursts, microwave the chocolate at 100% power (high), stirring in between, until the chocolate is completely melted and smooth, about 3 bursts. (Alternatively, the chocolate can be melted using the double-boiler method.)
Using an offset spatula, spread a dollop of white chocolate on the top of each cookie, then sprinkle the white chocolate with a little bit of lime zest (less is more here—you are trying to achieve a nice, minimal decoration, not lime zest overload). Allow the chocolate to set completely before serving.
The cookies can be stored at room temperature, in an airtight container, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.