Lime Sugar Cookies
Yesterday, my brother and I gave the Lime Sugar Cookies a go! Mostly I worked the mixer while he worked the camera, but this is no matter! It was our second time cooking together, and I really enjoyed it. (Of course, this may be the last time we’ll be able to cook together for quite some time, since I am moving across the country in six days. Nevertheless, quality time!)
The recipe was fairly easy to put together, though I felt like I was flying by the seat of my pants since I didn’t have a print-out of the recipe available to read from. My brother pulled up a copy on the Wii and was reading off instructions to me as we went. It definitely made it an adventure.
The recipe was simple enough, and the cookies are soft and once cooled, the flavor of the lime is quite apparent. We noticed that after sampling a warm cookie, it wasn’t really obvious that the cookies contained much lime at all. However, the cooled cookies have a distinct – but not overwhelming – lime flavor. I made my cookies bigger than the suggested size, because I didn’t fancy being in the kitchen for over an hour just baking trays of cookies. I still got over thirty cookies out of the recipe, which is plenty for us to munch on a few and for me to take the rest to my potluck on Sunday.
3 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cream of tartar
2 sticks unsalted butter, softened
1 1/4 plus 1/3 cups sugar
2 large eggs, separated
2 tsp vanilla extract
2 tb milk
Zest and juice of 1 limePreheat oven to 375.
Sift together first four ingredients; set aside.
Cream butter and 1 1/4 cups sugar;when lightened in color, add egg yolks, vanilla, and lime juice and zest. Mix for 1 minute, scraping down sides of bowl. Add half of dry ingredients to batter, mixing until just combined. Add milk, add the rest of the dry ingredients.
Using hands, shape 1 tb of dough into a ball; repeat, placing balls 12 to a cookie sheet. Then, with the bottom of a glass, flatten the balls of dough. Beat egg whites, brush over flattened cookie dough, and sprinkle with remaining 1/3 cup sugar. Bake for 10 minutes, or until cookies are still pale, with golden edges. Remove to cooling rack.
These keep well for up to 3 days, in an airtight container. Makes about 70 small cookies.
This recipe is one that I would put in the “maybe make again” pile. It certainly is not a bad recipe, but I was not overly impressed by it. Still, cookies are cookies, and you can bet I’ll have one or two!
Posted by Laura on September 28, 2007 at 10:36 AM
Tags: food, recipes
[...] would be likely to be popular with everyone on my team. After much consideration, I picked out the Lime Sugar Cookies, because I am always in favor of making cookies, and the Gruyère Potato Gratin because it looked [...]