"These cookies are so bright and colorful. They remind me of Diwali decorations and rangoli! Rangoli are bright and colorful designs made by using colored powders, rice, and/or flowers. They are carefully arranged in platters or on the floor to create symmetrical mandalas, peacocks, and other Indian motifs. Rangolis are added as decorative elements to your home during big holidays like Holi, Diwali, or Navratri! The beauty of rangoli is that it’s never permanent, and it’s to be enjoyed while it’s there, kind of like cake!" - Hetal Vasavada
This recipe can be found in Desi Bakes - 85 Recipes Bringing the Best of Indian Flavors to Western-Style Desserts by Hetal Vasavada
Ingredients
1/2 cup plus 11/2 tablespoons
(117 g) granulated sugar
1 teaspoon grated lime zest
9 tablespoons (128 g) unsalted butter, at room temperature
31/2 tablespoons (49 g) cream cheese, at room temperature
2 teaspoons heavy cream
1/2 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
3/4 teaspoon cornstarch
12/3 cups (200 g) all-purpose flour Gel food coloring
PINEAPPLE FILLING
1 tablespoon unsalted butter, at room temperature
2 teaspoons pineapple juice
1/2 cup (60 g) powdered sugar Pinch of salt
Method
For the Lime Cookies - Makes 3 dozen cookies.
Preheat the oven to 350°F (180°C). Line two baking sheets with parch-ment paper or silicone baking mats.
In the bowl of a stand mixer, combine the sugar and lime zest and use your hands to rub the zest into the sugar for 1 minute. The sugar will start to look a little wet and get fragrant. Snap on the paddle, add the butter and cream cheese, and mix on high speed for 3 minutes. Add the heavy cream, lime juice, salt, vanilla, and cornstarch and mix for
1 minute. Add the flour and mix until just combined.
Divide the dough into 3 equal portions and place each portion in a separate bowl. Add a different food coloring to each bowl and gently fold until you have an even color. I used rose, red, and yellow gel food coloring.
Lay a sheet of plastic wrap on your work surface and spoon the cookie dough into thick rows touching each other. Roll the dough up in the plastic wrap so you have a log of cookie dough. Twist the ends of the plastic wrap (like a giant candy wrapper) and cut one end off at the point where the cookie dough starts. Drop the log with the cut side down into a piping bag fitted with a star tip.
Pipe 1-inch (2.5 cm) dollops onto the prepared baking sheets about
2 inches (5 cm) apart.
Bake the cookies, one sheet at a time, until the cookies are set and look like they are going to start taking on color, 8 to 10 minutes, making sure that they don’t brown.
Let the cookies cool completely on the pan.
For the Pineapple Filling
In a bowl, stir together the butter, pineapple juice, powdered sugar, and salt into a smooth frosting. Spoon the filling into a piping bag and snip off a 1/4-inch (6 mm) tip.
Pair up the completely cooled cookies and pipe a dollop of pineapple filling onto half of them. Top with the other half of the cookies and serve.