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Crispy Peppermint-Lime Slices

Time 1 hour 40 minutes
Yields Makes about 30 cookies
Crispy Peppermint-Lime Slices
(Leslie Grow / For The Times)
1

In a large bowl, combine the butter, sugar, lime zest, vanilla and salt and beat with an electric mixer on low speed until smooth, about 1 minute (see Baker’s Note). Mix in the peppermints, then add the flour and mix on low speed until just combined.

2

Split the dough in half and place each half on a sheet of parchment paper, forming each into a rough log lengthwise down the center of the paper. Fold one long edge of the paper over the log to cover it, then use a ruler or bench scraper to press the paper against the dough to tighten it into an even log, roughly 12 inches long. Wrap the log up completely in the paper and twist the ends like candy wrappers to close. Repeat with the other dough log, then refrigerate both logs until firm, at least 30 minutes.

3

Unwrap 1 dough log and brush it all over lightly with some beaten egg white. Sprinkle the log with ½ cup red sparkling sugar until completely coated. Transfer the log to a sheet of plastic wrap and wrap up completely. Return to the refrigerator to allow the egg white and sugar to set, at least 30 minutes or up to overnight. Repeat with the second dough log, more egg white and the remaining ½ cup sparkling sugar.

4

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

5

Unwrap 1 log and cut into ¾-inch-thick disks, rotating the log a quarter turn after each slice to keep each disk round (you should get at least 15 cookies, minus the trimmed ends). Arrange the disks evenly on one of the prepared baking sheets. Repeat with the second log and second baking sheet.

6

Bake, rotating the baking sheets from front to back and top to bottom halfway through, until cookies are set and the edges are very lightly browned, about 18 minutes.

7

Let the cookies cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.

When measuring flour or powdered sugar, spoon it into a dry measuring cup and level off the excess. Scooping compacts the ingredients, resulting in dry baked goods. And if using a stand mixer, use a rubber spatula to scrape the bottom of the bowl and the paddle after beating the butter and sugar together and after the dough is mixed to ensure the ingredients are evenly mixed throughout.
Make Ahead:
The cookies can be stored in an airtight container at room temperature for up to 3 days.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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