I've been eyeing this recipe since I hosted a babyshower back in April and had about 18 limes left over. But, I only just got around to trying it! I thought it would be fun to bring to a NYE party tonight... simple with a little zing.
These cookies rock. Seriously, they rock! Just the right amount of citrus zing to it.
I have no idea why, but I used lemon zest in the sugar coating and lime juice in the cookie instead of vice versa. Pretty sure it didn't make a big difference :)
Recipe found at EatMeDelicious
Yield: 24 giant cookies (I didn't get 24 cookies, maybe because I ate a little too much of the dough)
1/2 cup sugar
1 tsp lime zest (from 2 limes)
Remaining lime zest from the 2 limes
1 1/2 cup sugar
1 cup butter, room temperature
2 large eggs, room temperature
1 tsp vanilla
1 tbsp lemon juice
2 3/4 cup flour or your favorite GF flour substitute, I used better batter as always
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Prepare lemon sugar: In a mini food processor, blend 1/2 cup sugar with 1 tsp lemon zest. Pulse several times until the lemon 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 cookie dough: 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 cup sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Refrigerate dough for one hour.
Preheat oven to 350 degrees.
Shape the cookies: Using a jumbo cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in lemon 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. Six cookies will fit on one 18" x 13" baking sheet.
Bake cookies for 10-12 minutes at 350 degrees.
1 year ago