Stamped Calamansi-Lime Patis Shortbread
This recipe was adapted from NYT Cooking.
Servings 28 cookies
Ingredients
For the Cookies:
- 2 cups all-purpose flour, plus more as needed
- 1/3 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- zest of 1 lime
- 1 teaspoon vanilla extract
For the Glaze:
- 3/4 cup + 1 tablespoon sifted powdered sugar
- 1 tablespoon lime juice
- 1 tablespoon unsalted butter, melted
- zest of 1 lime
- 1 tablespoon calamansi concentrate
- 1 ½ teaspoons patis or fish sauce
Instructions
For the Cookies:
- In a medium bowl, mix together the flour, cornstarch and salt. Set aside.
- Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest the lime directly into the bowl. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla extract and beat on medium speed until well combined, scraping the bowl a few times as needed.
- Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
- Preheat oven to 375°F. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator.
- Portion the dough into balls equal to 2 tablespoons each. One at a time, roll a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
- Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
- Bake until cookies just start to turn golden underneath, 16-18 minutes.
For the Glaze:
- Zest one lime into a small bowl. Add the confectioners’ sugar, lime juice, butter, fish sauce and calamansi concentrate and whisk until smooth. If glaze is too thick, add more calamansi concentrate. If it is too thin, add more confectioners’ sugar. It should be the consistency of thin custard.
- Transfer warm cookies to a wire rack set over a baking sheet. While the cookies are warm, use a pastry brush to glaze cookies. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.