I hope that everyone had a good holiday, or at least a good day off of work! Kramer and I are staying local, as we usually do. I really love how empty New York seems this time of year. I’m sure that there are tons of tourists in the expected neighborhoods, but my day-to-day interactions with humans decrease drastically during the holidays. It’s great. I’ve even gotten a seat on the subway to and from work each day, which is basically unheard of. On Christmas Eve, Kramer and I headed downtown for a few drinks and some intense rounds of LOST QuizUp, then we made our way over to the new location of Mission Chinese for our first of many feasts. We had sashimi with wasabi mushrooms, pea shoot dumplings, shredded chicken and papaya salad, kung pao pastrami and, my favorite, squid ink peanut noodles. Everything was fantastic, and my cocktail was especially good…something with gin and coconut milk and ginger…I’ll admit that we had consumed a few adult beverages prior to our meal. We got home early and immediately started watching Orphan Black, which I am obsessed with and I’m not even ashamed to admit that we’ve already finished both seasons as of last night. I wish that there was more to watch, but sadly we have to wait until this spring for the third season.
Kramer at Huertas (more on that later).
On Christmas Day, we met up with some friends to see The Interview. I enjoyed it – it’s certainly not the funniest movie to come out of Seth Rogen and Evan Goldberg, but I laughed all the same. After the movie, we went to Clem’s for a few drinks, then to M. Shanghai for soup dumplings, pork belly and scallion pancakes. After dinner, we hit up one more bar, Second Chance Saloon, for some pool and beers to close out the night. I love that even on Christmas you can go out to eat and drink in New York. The bars were all having pot lucks, the restaurant was busy – it’s a good vibe. I was definitely feeling it the next day, but no matter – that’s what the holidays are all about! On Friday, we took it easy as a result, though. We saw The Gambler after work (what a disappointing movie), then grabbed some ramen from Samurai Papa and called it an early night.
I made these meltaways before Christmas, obviously, but I think they’d still make a good little snack for any New Year’s Eve party, if you happen to be throwing one or going to one. As previously mentioned, we had a surplus of citrus at my office after our holiday party, so I made lemon curd rolls for my office with some of the lemons. With the limes, I made these cookies, which are simple enough to whip up quickly, yet good enough to garner positive reviews. Kramer had two, and he’s usually not a big sugar cookie guy. You can obviously make these with any citrus, like lemon or orange or grapefruit, but I think that the lime is perfect. They’re subtle enough to enjoy with any cocktail, plus the sprinkles make them perfectly festive for this time of year. If you’re planning to start “eating right” (whatever that means) in the New Year, hurry up and indulge now! I highly recommend starting with these cookies.
Cream together your lime zest, butter and vanilla.
Add your flour and salt and beat until your dough has come together.
Scoop your dough out onto your baking sheet and bake until lightly golden around the edges, about 10 minutes.
Let cool before drizzling with your glaze.
- 1 cup unsalted butter, at room temperature
- ½ cup powdered sugar
- zest of 2 limes
- ½ teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 cup powdered sugar
- juice of 1 lime
- sprinkles, if desired
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream together the butter, powered sugar, lime zest and vanilla extract, on medium-high speed, for five minutes, until well combined. Gradually add in the flour and the salt, then beat for another few minutes, until a thick dough has formed.
- The original recipe calls for piping the dough out onto the baking sheet with a size 804 round tip, but I didn't have this and just not using a tip didn't work, so I used a small ice cream scoop, about the size of 2 teaspoons, to scoop out the dough and place on the baking sheet about 1 inch apart (they won't spread much).
- Bake until edges are light golden and cookie dough is dry to the touch, about 10-12 minutes. Allow the cookies to cool, then whisk together your extra powdered sugar and lime juice and drizzle the glaze over the cookies. Sprinkle with sprinkles if you like, and serve. These will keep well in an airtight container (once the glaze has dried) for up to 2 days (they will also freeze well, unglazed, for a few months).