This baby in my belly can’t get enough of these. We all know I’m normally a chocolate-fiend. I can appreciate good non-chocolatey baked goods but craving non-chocolate goods is just odd. Really. I spent a week craving sugar cookies (again odd since I’ve pretty muchly not touched anything sweet in months) so I finally caved. I am making yet another batch of these this weekend too. Buttery and sweet (but not too sweet) with a bit of tang from the lime.
I’ve actually had this recipe flagged in my google reader forever (well the recipe is originally for lemon cookies) but lime just sounded better. I’m a bit worn out on lemonade as it was one of the only things I drank for months. Really, I think they’d probably be good with any citrus though! OH and I also love that recipe is easy to halve which comes in handy when you don’t need the temptation of two dozen large cookies!
Lime Sugar Cookies
Yields: ~2 dozen 4″ cookies
2 cups granulated sugar, divided
Zest of 2-3 limes, divided
1 cup butter, softened
2 large eggs, at room temperature
1 tsp. pure vanilla
1 Tbsp. lime juice
2 3/4 cup all-purpose flour
1/4 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
Prepare lime sugar: In a mini food processor, blend 1/2 cup sugar with zest of 1-2 limes (~1 tsp). Pulse several times until the lime zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.
Prepare cookies: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.
In a large mixing bowl, cream together butter and remaining 1 1/2 cups granulated sugar. Blend in eggs, one at a time. Add vanilla, lime juice, and remaining lime zest. Add flour mixture, approximately one cup at a time, blending well after each addition, until all flour is incorporated.
Refrigerate dough for one hour.
Preheat oven to 350°F.
Using a cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in the lime sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Bake cookies for 10-12 minutes.
Source: Adapted from Pinch my Salt