Lime Shortbread Cookies with White Chocolate and Almonds, Giant Chocolate Sugar Cookies and Chewy Ginger Cookies

My younger brother asked me if I would make him some cookies to take to school for a class activity. I said sure and then tried to narrow it down to 3 cookie recipes that I wanted to make.
I spotted the shortbread recipe in Bon Appetit and wanted to try it, partly because of the flavors, but also because it is baked in a 9x13-inch pan, so it would be hard to mess up and easy to get the triangles all the same size. It was a great success! The cookies were the perfect size and my brother said that they tasted great.
I wanted to make the ginger cookies when I saw them in Health magazine and I had just enough crystallized ginger to do the recipe. These were nice and spicy and really chewy. My brothers favorite.
The chocolate cookies were made because I needed another fast cookie and I thought something chocolately would be perfect.
I didn't make them as big as the recipe said, because I wanted enough for the entire class to share.
They were all a success. No leftovers came back with my brother!

Lime Shortbread Cookies with White Chocolate and Almonds Bon Appétit April 2009
by The Bon Appétit Test Kitchen
A buttery shortbread with bright lime flavor and a crunchy topping.

Yield: Makes 24

Active Time: 30 minutes

Total Time: 3 hours 15 minutes (includes cooling time)
2 cups all purpose flour

1/2 cup powdered sugar

1/2 teaspoon salt

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

3 tablespoons finely grated lime peel, divided

1 teaspoon vanilla extract

1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped

1/2 cup chopped toasted almonds

Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.


Chewy Ginger Cookies from Health Magazine

Prep: 15 minutes

Chill: 2 hours

Bake: 15 minutes

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped crystallized ginger

4 tablespoons unsalted butter, softened

1 large egg3 tablespoons molasses

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1. Combine first 5 ingredients (through crystallized ginger) in a bowl.

2. Beat next 4 ingredients (through brown sugar) with an electric mixer at medium speed. Add dry ingredients; mix until just blended. Wrap in plastic; chill 2 hours.

3. Preheat oven to 350°. Coat 2 baking sheets with cooking spray.

4. Fill 2 bowls: 1 with cold water, 1 with granulated sugar. Dampen hands in water; form a 1-inch ball of dough. Roll in sugar; place on baking sheet. Make cookies; place 3 inches apart and lightly flatten tops. Bake 13–15 minutes, rotating sheets halfway through. Remove from oven; cool 2 minutes. Transfer cookies to a wire rack to cool completely.


Giant Chocolate Sugar Cookies from Martha Stewarts Cookies
Ingredients
Makes 8.
1 1/2 cups all-purpose flour
1/2 cup good-quality unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
1 large egg
1 1/2 teaspoons pure vanilla extract
Directions
Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.

Coming Next- Lemon Angel Food cupcakes