Easy Shortbread Cookies (Lime Squiggles) with Claire Saffitz | Dessert Person
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- Опубліковано 22 лют 2023
- Easy Shortbread Cookies (Lime Squiggles) with Claire Saffitz | Dessert Person
These cookies are a style of shortbread called meltaways, so named because the addition of cornstarch to the buttery dough reduces gluten development and makes them melt-in-your-mouth tender. Aside from the cornstarch, though, these are not typical meltaways. I supplement the butter with cream cheese, which adds extra tang on top of the lime juice and zest, andI coat the finished cookie in a lime glaze rather than the usual confectioner's sugar. Follow along to make these easy Shortbread Lime Squiggle Cookies.
#shortbread #cookies #clairesaffitz
Ingredients:
DOUGH
1 1⁄2 cups all-purpose flour (7 oz / 200g)
1⁄4 cup cornstarch (1.1 oz / 32g)
3⁄4 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1 stick unsalted butter (4 oz / 113g), at room temperature
4 ounces (113g) cream cheese, at room temperature
3⁄4 cup confectioners’ sugar (2.9 oz / 83g)
2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
2 teaspoons vanilla extract
GLAZE
1 cup confectioners’ sugar (3.9 oz / 110g), sifted if lumpy
2 tablespoons fresh lime juice
1 tablespoon unsalted butter, melted
1 lime, for zesting
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - Навчання та стиль
These are, by far, the simplest cookie with the biggest "wow!" flavor impact I have ever made. 11/10 recipe imo!
Dearest Claire: I know you probably won’t read this but I just wanted to say that your brown butter chocolate chip cookies are the absolute best. I have been using your recipe and I’m proud to say I bake them for my friends coffee/wine shop and they are a store favorite. I’ve made other recipes but yours is the absolute best.
I cannot wait to make these cookies.
Greetings from Huntington Beach California. ❤😊
Hello! I am a massive fan of Claire's recipes (especially those in Dessert Person) and was so sad when I couldn't get her chocolate chip cookies to work for me! I keep seeing rave reviews about these cookies, similar to yours above. I was wondering if you had any tips for getting these cookies right? Mine always seem to spread too much leaving me with very thin cookies without much body/texture. I must be doing something wrong!
@@swiling4444 Hi!
Actually I did a couple of adjustments to her recipe, first one I converted cups in grams, using cups is incredibly inconsistent (in my own experience) so that means that I use a scale, I weight all my ingredients, even the chocolate chips.
And like you, first time I made the cookies I noticed the spread too much, so I added more flour, I added 20 more grams of flour and they came out great.
Those are honestly the only changes I made.
I would also say, do it step by step with her, pause the video whenever you need to and the most important thing in these cookies is the chill time.
You need to rest that dough. It does make a difference.
I usually make my cookie dough Sunday and bake it Tuesday morning.
I hope that helps. 🙂
@@swiling4444 Because her brown butter chocolate chip cookies use melted butter, not softened, that changes the chemical structure. If you're in a warm climate, making them during the summer, or are just in a warm kitchen, you should chill the dough as a total mass (for at least 3 hours before measuring out your dough balls) to resolidify some of the butter fat. That will prevent a lot of the excess spreading. You can also bake at a slightly lower temperature (usually 350F down to 325F) for an extra minute or two on the recommended baking time. Sometimes ovens can be finicky and actually be hotter than they appear on the dial.
(First step is measuring the flour using a scale or the scoop and level method, but because you're having trouble with spreading and not the opposite of the cookies not spreading enough, it likely has more to do with the fat and/or sugar)
@@andreaelizabethpadillaramo4595 Thank you so much for the reply and the flour tips! I always observed that my dough felt "wetter" than what I am used to with cookies, so adding the extra flour makes a lot of sense to me. I generally rest the dough in the fridge overnight but am interested to try extending that based on your experience! Will implement both of these tweaks soon and report back haha. AND totally agree about volume vs. weight measurements!
@@PixieLovesItAll Thank you for chiming in with these insights! I am in a cold climate up north in Canada (*winter time sigh*), but I will definitely try extending the chill time on the dough based on the tips I'm getting here. Also, I hadn't considered the oven temp factor! I do sometimes wonder if my oven runs hot, so I'm interested to try reducing to 325F with a slightly longer bake time. Will report back after some delicious experimentation lol
Whoah. I didn’t know you make shortbread cookies using piping bag and tips. That’s very creative!
the bursting piping bag because of too firm dough is very relatable! I got around that issue with piped cookies by getting reusable piping bags, those are sturdy enough :)
I made these for my holiday cookies last year! They came out looking exactly like this, it's almost surreal to watch you do it. Also I feel validated bc I also had the same issue with the pastry bag exploding and some of them coming out in an S shape 😁 they were a hit with the family
I would be tempted to try it in a spritz cookie press!
This same exact thing happened when I made these for my holiday cookie box last year so you are definitely not alone!
This is the first time ive actually wanted to make a recipe,,, i mostly just want to watch claire cook. I dont like cooking or baking, but this looks so simple and yummg
Same. I enjoy lime and cookies....I'll just need to get a piping bag and tip though...
Currently making these at the moment. It's super cold in my house so I rolled into a log and bake em! The lime glaze is superb!!! Like the BEST Glaze.
I saw your recipe for these in a magazine a while back. Super fun to make, and they are now my mom's favorite cookie!!
what a great end of winter/springtime cookie! will definitely be picking some limes up the next time I’m at the store !
Having a real hard time with panic attacks. This is the only kind of content I want UA-cam to suggest to me from now on. Thanks Claire 😢💜
I love that you have a recipe using lime apart from key lime pie. Thanks!
These look so very yummy 😋 just got back from FL with some fresh key limes….going to have to try these squiggles!
i like how claire just straight up picks up the dough to put it in the bag
What recipe would you like to see us make on Dessert Person?
Blueberry slab pie!
I would love to see more Jewish Ashkenazy recipes.
More plant based recipes please 🙏🏻🙏🏻
I would like you to show me the flourless chocolate meringue cake. It looks delicious!
@@rachelshulman111 no
Flavor and glaze were totally on point. Even with softer butter than used in the video AND a massage AND an hour on a stool in front of the fireplace, these absolutely would not pipe. No way, no how. I rolled them out and cut them and it worked fine. If/when I have a spritz maker I may try again for a cute shape.
I microwaved the filled piping bag for ~20 seconds and it piped much smoother
Did you try with a cookie press yet?
These look amazing, I love everything about this cookie! Thank you for another amazing video!!
I love lime in savory and sweet dishes alike, can't wait to try this!
I made these last night (didn't have a piping tip large enough to make them into squiggles, so I just made regular round cookies) and they were SOO good and a huge hit at the dinner party I went to last night. Don't be shy with the lime zest as garnish on top of the cookie after you frost it. Will definitely be making these again, maybe next time an orange version or lemon!
I just made them for the first time for my Christmas cookie box. I chilled the dough and used cookie cutters instead of piping. These are AMAZING. Absolutely a winner.
A new cookie recipe video yay! They look very fun, looking forward to the video :)
so cute and aesthetically pleasing
Ah I made these recently and they’re sooo good and zingy! The use of cornflour was interesting and not something I would’ve thought of, reallyy zingy and delicious
I use to make these minus the lime with my grandmother. We would ball them and use a fork to flatten. They are delicious!!!! Now I will have to try them with lime or lemon!!!
My new go to shortbread recipe! So good!
I received your books for Christmas, really excited to try this one with my kids!
These remind me of Viennese Whirls. Been wanting to make those. But the added cream cheese makes me want to try these more!
These have been on my mind to make! So happy to see the video come out for them :D
they seem really good! can't wait to try this one!
I've been eyeing this recipe for over a month now. Bought a large open star tip and stocked up on limes. Evertything else, as Claire points out, was in the pantry. The measuring and mixing was a breeze. But the piping! I managed to get a dozen cookies piped - after turning the heat up and bursting two piping bags, one of which was made of plastic-lined canvas. I'm a grown-ass man with big hands, and that stuff is a pain to pipe. Next time I'mma scoop & flatten with the bottom of a glass. And there will indeed be a next time, cuz these cookies are delicious! I very much appreciate the decorative filip, but I'll save the piping for buttercream, meringue, and pâte à choux. Thanks, Claire, for another tasty treat!♥
Awwww, I hadn’t watched in ages and came to peep. Congratulations Claire!!!
OMG! Sounds perfect for the summer and so delicious ❤
Looks great! Reminds me of spritz. Ha, I just made white chocolate chip, hazelnut & apricot cookies, using cream cheese in place of a small portion of butter.
This is what my Thursday needed!
I want to start by saying that Claire is dope and I’ll watch pretty much anything she uploads. I’m not a baker at all mostly here for entertainment during my lunch break. I miss watching her problem solve through a recipe. Watching her get creative to work through all the challenges is something I miss watching. Its like when a super smart kid isn’t being challenged. Prob not a popular opinion but I find myself looking at old videos like Aw that was fun.
These cookies are on my list of things to bake!! Now I can’t wait!! Adore Claire!
I made them and highly recommend! Instead of lime, I used oranges I had had for too long and didn't want to eat normally anymore. THE COOKIES WERE AMAZING!!!! Totally melt in your mouth and just the right amount of crunch and sweetness. Plus the added bonus of being sooooo simple!
@@TheSwauzz really! I didn’t like them. I ended up throwing them away.😢
My favorite cookie, can't stop at one
Just made these yesterday for a team night at my workplace! Funny to see that this video was posted recently 😊
Have amazing weekend Claire you deserve it ❤
just made these, as delicious as they come! started with the butter a little on the softer side than Claire just for good measure and she was not joking, this is a stiff batter to pipe! after 20 mins in the freezer, my bake time was 20 minutes.
for the scale-or-bust people out there like me
1 TBS lemon juice = 15g
thank you for this late-winter citrus winner, Claire!
these remind me of a classic french cookie called Spritz which we typically dip half in chocolate and they’re so good !
Oooh. Those look delicious. I think if I make them I will use key limes instead of regular limes. I’ll bet Meyer lemon ones would be fabulous too.
Awesome, this recipe would be so easy to veganize, will definitely try
My favorite citrus is lime, I love cookies and I'm gluten intolerant. Claire, you're a tonic!
Made these and they have a great tangy flavour, and great melt away texture. As claire mentioned they're tender and soft in the middle. I missed that tidbit the first time round so I expected them to be crispy like a regular shortbread. Regardless, still a great cookie. I would dip it in some white chocolate next time, rather than the glaze. I feel like the sweet milkyness of white chocolate will complement the tangy lime flavour. The cookie isn't very sweet either so I think it will work. I might also add a tablespoon of milk to make it more pipeable
Your opening is just so lovely. I'm such a big fan! I'm sad I only found oyu right when the pandemic hit! Keep it up and doing you :)
I just bought both of your cookbooks at the Yeshiva University Seforim sale and I'm so excited to make everything!!!
Looks Yummy.
Vinnie is the cheese on that cookie the icing on them lol minus broccoli. Clair is the pièce de ré·sis·tance. The actually yummy dessert. I’ve piped eclairs and cream puffs it was so fun.
I usually prefer to bake cakes, but sometimes you just gotta bake some cookies, and these loo really great :)
Plus, my grandma used to make similar ones, but they were citrusless.
❤Oh I’m just drooling watching this❤
I’ll be making these for St . Paddy’s Day! 🤩 🍀 ❤
They are so petty and refreshing ❤
I have a very similar recipe only it calls for rolling the dough into small balls. It's delicious, but these squiggles are more fun!
If possible, I’d love to see a Dessert People episode with Brad Leone! You guys used to make my absolute favourite videos! Best collabs 👏🏼🥳
Okay so I see a lot of people commenting on how good their cookies turned out, and I'm genuinely happy for them. Meanwhile I just had the most depressing, mentally exhausting Tuesday night making them. I was hoping for a quick, low-effort and satisfying treat to take to the office tomorrow, but the dough just wouldn't get out of the pastry bag. I kept it on my heater for about an hour and it still wouldn't get out! My reusable pastry bag was actually solid, but it also got ripped and started oozing from the side. I ended up tearing the thing open and just spreading the dough on the pan. Most miserable time I ever had following a recipe tbh.
FYI these also make a fantastic base for a thumbprint cookie! Spooned a couple out and added a tiny bit of mixed berry preserve on top instead of glaze to some and they were delicious.
They look delicious, exactly why I clicked the video ^u^ I love lime and I love cookies
Thanks Claire! I have a few Qs:
How long does these cookies last? And does it have to be refrigerated?
That meow was so sweet. Claire your whole style will age well - promise :)
Enjoyed the video. Cookies look good.
Would love to see 2 hand cookies.
Thank you.
Please can you do the toasted rice sables soon. I made them last week and they didn’t turn out quite right. I’m wondering where I went wrong. They still tasted good though!
Someone made these from this video and brought them to a party I went to recently. I almost ate them all they were so good
I want to make these with lemon!🍋
those cookies are looking amazing!
is there a way to substitute the cream cheese or do without it?
Citrus squiggles are my favorite show stopper cookies. Had to make a second batch due to popular demand at work.
Hi, I love you videos Claire! Why do you prefer silicone over parchment paper usually?
Always love your videos! I was wondering if you have any tips for baking with sugar alternatives. I bake for my diabetic dad a lot, and I have realized that some alternatives replace the sweet taste, but don't provide the save texture as real sugar.
Swerve is the best for 1:1 texture equivalent
@@maddieb.4282 Thanks!! I'll definitely try that out!
I *really* wanted more info on the piping bag blowout!
Archie is so cute and you have best kitties so sweet ❤
Do you think a cookie press can be used to form the cookie? The dough seems similar to spritz.
Hey claire, u r my true inspiration. Love from Pakistan... please tell me anything in the replacement of cream cheese in shortbread dough, can I replace 113 grams of cream cheese with 113 grams of butter ??
nice cookies girl. slay 😍
Aaarrghhhh! I wanted to love these and ultimately they tasted okay, but my kitchen was cold and I couldn't get the pastry bag to warm up. So I just rolled the dough into balls and called it a day. Such a bummer!
These would go perfectly with my Christmas cookie spread! Is there a red fruit that would work with these for my rrd and green theme?
My god when you said "this is mostly pantry ingredients," you actually meant it. I could make these tomorrow if I wanted
I’d love to see you make a black forest trifle Claire! 😋. Love your passion for baking and sharing all that you know. Thank you.
You bake with your nose too! Lmao, love it! I’ve never known anyone else who does that
Can you please do a series / videos on eggless bakes
Is the dough too firm to use a cookie press/gun? I use the cookie press for my spritz cookies.
Tried this and it tasted really nice but I could not for the life of me get this through my piping bag. Gave up and shaped them by hand into round cookies. Still good!
Is this recipe posted any place, please? I LOVE LIME and want to make these ASAP. Thank you!
I’m thinking I may try a variation on this with lemon instead of lime and instead of the zest on top, a little bit of finely chopped rosemary.
shortbread is the best
Could you use a cookie press for these?
Finally I found her again 🤩
Can you use potato starch in place of traditional corn starch?
The editing is fun lol
This recipe is right on time. Have a bag of key limes that I need to use and this will be perfect. Thanks
❤❤❤
I’m glad to see I’m not the only one that gets holes in the pastry bag😂
could I use a cookie press with this dough recipe?
Super content, keep it up. 😉
Thank you 🙌
I saw a hack where you wrap the tip of a plastic zip lock bag with tape and then cut slips into it to make a star tip without the metal thingie, for anyone who doesn't own a piping kit
😍🥰😍
Claire - DeBrand's chocolates of Fort Wayne, Indiana has a raspberry flavor that's somehow above and beyond that I want to put on pastry and cookies but every raspberry sauce I try to make falls short of it's glory. Any ideas?
i just tried to make these and i think my issue was that my pastry tip was a little too small, even after setting the dough in the sun for a while it wouldn’t come through the tip. i’m trying a cookie press instead!
Does Tapioca starch behave the same way as cornstarch? Please say yes!
Any ideas what I can substitute the cream cheese with for a vegan version (using vegan butter)?
If it’s available in your country, many companies make vegan cream cheese which are really great! I would also be interested on the best way to leave it out for a family member who simply doesn’t like cream cheese, though.
Would this recipe work in a cookie press?
9:00 I was waiting for the rupture.🤭😉😆