Persian Lime Thai Cookie

This recipe took second prize at our 2017 Iowa State Fair Cookie Contest!


14 Tbsp (1-3/4 sticks) room temperature unsalted butter
1 Cup sifted powder sugar
1 Tbsp Persian Lime Olive Oil
1/4 tsp lime salt
2 Cups all-purpose flour

4 oz cream cheese (room temperature)
1 tsp Thai Coconut Green Curry
1 Tbsp lime zest
1/3 Cup coconut
1 to 1-1/2 Cups powdered sugar

4 oz white chocolate
1 tsp lime zest
1/8 tsp Thai Coconut Green Curry


Make the cookie dough: Using a stand mixer, beat together the butter, sugar, lime zest and oil. Add the flour, 1/2 Cup at a time, and mix well.

Turn the dough out onto a piece of plastic wrap and use your hands to roll the dough to form a log. Refrigerate minimum of 1 hour (or as long as overnight).

Preheat oven to 350°F. Slice the chilled dough log into very thin circles, and arrange on a baking, sheet 1 inch apart. Sprinkle cookies with sugar and bake 10 to 12 minutes. Remove cookie sheet from oven; allow cookies to cool for a minute before transferring them to cool completely on a wire rack.

Make the filling: Mix the ingredients for the filling until smooth. Place about 1 Tbsp of filling in between two cookies and gently press together to make a sandwich.

Make the drizzle: Mix lime zest and Thai Coconut Green curry. Melt white chocolate in a saucepan or double boiler, over low heat, and drizzle over the sandwich cookies. Sprinkle cookies with the lime zest-curry mixture over the top.