| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1/4 |
c |
Packed golden brown sugar |
| 1/4 |
ts |
Salt |
| 6 |
tb |
Well-chilled unsalted butter; cut into pieces |
|
|
; (3/4 stick) |
| 1/2 |
c |
Pecans |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 3 |
tb |
Fresh lime juice |
| 1 |
tb |
Grated lime peel |
| 1/2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 3 |
tb |
Minced crystallized ginger |
|
|
Powdered sugar |
| 8 |
|
Thin lime slices; halved |
INSTRUCTIONS
CRUST
FILLING
FOR CRUST: Preheat oven to 350F. Line 8-inch square baking dish with foil;
generously butter foil. Mix flour, sugar and salt in processor. Add butter
and pecans and blend until fine meal forms. Press onto bottom of prepared
dish. Bake until golden brown, about 25 minutes.
MEANWHILE, PREPARE FILLING: Puree first 6 ingredients in processor. Pour
filling onto hot crust. Top with ginger. Bake until filling begins to
brown, about 25 minutes. Cool in pan on rack. (Can be made 1 day ahead.
Cover and let stand at room temperature.) Lift foil and cookies from pan.
Gently peel foil from edges. Cut cookies into 16 squares. Sift powdered
sugar over. Garnish with lime.
Makes 16.
Bon Appetit August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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