Lime Cookies
Posted: July 19, 2009 Filed under: Baking, Dessert, Photos, Recipe, Tina Wrote It 3 Comments »Phil made these for an impromtu picnic we went on the other day and they are an excellent summer cookie! I bet they would be even better made with key limes, but we just had a couple of limes in the back of our fridge to use up.
Lime Cookies
Ingredients:
1/2 cup butter
1 cup white sugar
1 egg
1 1/2 cups whole wheat flour (or AP if that’s what you’ve got)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lime juice
2 (or more) teaspoons lime zest, grated or chopped finely
confectioners’ sugar for decoration (optional, these are plenty sweet) & more lime juice (optional)To Do:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use silpat liners.
- Cream butter, sugar and egg until smooth. Stir in lime juice and lime zest.
- In a separate bowl, combine the flour, baking powder, and salt. Mix this the wet mixture until combined.
- Form dough into small balls, place on cookie sheet and flatten a bit with your hands or the bottom of a glass.
- Bake 10 minutes in the preheated oven or until they are golden colored on top.
- Place cookies on a cooling rack and sift confectioners’ sugar over cookies if desired. Another option is to mix the powdered sugar with a bit of lime juice to make a paste and then smooth that over the cookies. When it cools down, it will form a sugar-lime shell over the cookie.
We have a very, very, very productive lime tree, so new recipes are always worth trying.
Made these this morning, had to add a bit more flour, ended up with 3 dozen cookies. Sifted icing sugar over 1 doz., drizzled icing sugar w/lime juice over 1 doz., and finally drizzled the sugar/juice over the last dozen before sprinkling a spice mixture I use for zippy pecans on top. The spice mixture has a bit of sugar, cumin, cayenne, salt and added a little zip to the cookies. Thanks so much for this new recipe.
I was wondering about the flour too, I made up a batch and had to add quite a bit more flour to get the consistency right. More like 2 1/4 cups of flour rather than the 1 1/2 cups specified above. Could there be a typo in the recipe? Or is this just because of the difference between white and whole wheat flour?
Dan
Casual Kitchen
I assume it’s because of the density of the WW flour. Sorry folks, I will update the recipe with your AP discoveries!