Mango-Lime Sandwich Cookies

I thought I discovered my favorite sugar cookie dough a few years ago, but my thoughts have changed.

Have you ever seen the decorated sugar cookies that Bridget does? I should have assumed that the recipe for the actual cookie would be just as good as the decorations she adorns them with.

Seriously, her cookies are a work of art.. I would have to start practicing now to be as good as she is in about 20 years...at least.

And her sugar cookie recipe is to. die. for. 

They're the perfect consistency and perfect for cut outs.

Definitely my new go-to sugar cookie recipe; they're even good when you jazz them up a bit...

Lime Sugar Cookies with Mango Curd

recipe adapted from Bridget @Bake at 350

Oven: 350 Bake time: 10-12 minutes

3 cups AP flour

2 tsp baking powder

1 cup sugar

2 sticks butter

1 egg

3/4 tsp vanilla extract

1 tsp lime juice

zest of one lime

Preheat oven to 350 and line baking sheets with parchment paper.

Lightly whisk flour and baking powder in a small bowl and set aside.

In a large bowl cream sugar and butter. 

Add egg and extracts and mix until combined.

Gradually add flour mixture and mix until blended- dough will be slightly crumbly.

Before rolling out, knead with with hands until dough forms a solid ball.

Roll out on a lightly floured surface and cut into desired shapes.

Place on prepared baking sheets and transfer to freezer for about 5 minutes or fridge for about 10-15.

Immediately place cold cookies into oven and bake for 10-12 minutes.

Transfer to cooling rack and allow to cool completely before icing or filling.

Once cookies are cooled its time to make the summery little sandwiches.

I used my Fresh Mango Curd, but you could use any jam or jelly.

Flip cookie over and fill with tablespoon of filling.

Place second cookie on top and push down lightly. Repeat with remaining cookies.

What kind of filling would you put in these zesty little cookies??

Happy Baking!

Mango Raspberry Upside Down Cake

I'm not exactly sure how we did it, but somehow MM and I got everything unpacked and organized in just one day.. yes you heard me correctly.. ONE DAY! A mighty big Goodwill pile, lots of creativity, two absurdly full closets and a couple minor arguments later, everything somehow found its place in our tiny two bedroom apartment.

Sunday afternoon (after all the unpacking was complete) we perused the grocery store isles where we picked up some gorgeous looking mangoes. MM might have had other things in mind for these tropical beauties, but I knew that these bad boys were going to make their way into something baked and delicious.

Just as we got it all settled, MM had to turn around and leave for a couple of days for an interview a couple hours away. And to celebrate the prospect of a job and the beginning of our adventure as cohabitants I thought I would make him something special for his return in the form of Mango Raspberry Upside Down Cake.

If you ask me, Mountain Man is a pretty lucky guy...I mean, he gets to come home to a cozy little apartment with his adoring girlfriend waiting for him AND a lip-smacking totally tasty freshly baked cake!?

I'm pretty much the best girlfriend ever... OK maybe not EVER, but I'm pretty darn close ;)

Mango Raspberry Upside Down Cake
Oven: 350  Bake Time: 40 min
Cake recipe found in: A Passion for Baking by Marcy Goldman


2/3 cup unsalted butter, cut in chunks
1 1/3 cup sugar
3 eggs
2 tsp vanilla extract
1 cup warm milk
2 cups AP flour
2 1/2 tsp baking powder
1/2 tsp salt

1 large mango, peeled and sliced
1/2 cup fresh raspberries
1 TBS white sugar
4 TBS brown sugar
3 TBS butter, melted
2 TBS hot water
1/2 lemon squeezed for juice

Preheat oven to 350.
Fruit: Lightly spray a springform pan (or 8-inch cake pan) with nonstick cooking spray.
In a small bowl, melt butter in microwave- about 30 seconds. Add brown sugar and mix until smooth (add hot water to thin)
Pour sugar mixture into bottom of springform pan, spread to evenly coat pan.
Arrange sliced mango in prepared pan and squeeze lemon juice over mangoes.
Puree raspberries and sugar in food processor or blender (I have a Ninja making it very simple for small batches of ingredients, but if you don't have this you could easily mash raspberries in a deep bowl with the back a spoon).
Pour raspberries over mangoes and set aside.

Cake: In a food processor, pulse butter chunks and sugar until blended.
Add eggs and vanilla, pulsing until blended.
Stir in milk, flour, baking powder, and salt and pulse until incorporated.
 Pour batter over mangoes and raspberries.
Move to oven and bake for 40 minutes, until barely brown and toothpick comes out clean.
Transfer to cooling rack.
Once cool, invert cake onto a serving plate.

Happy Baking!