I love limes for some reason. I'm not really sure what it is but there is something about a lime which makes it just a million times better than a lemon. I've had the recipe for these "chewy lime" sugar cookies saved for some months and when I came home from school this weekend I thought they would be a good thing to make.
Boy was I right! I baked them Friday evening. My parents had friends over Friday night and these cookies met with rave reviews. The original recipe is from My Baking Addiction and there is a version of these cookies made with lemon as well. This recipe is very simple but of course I managed to make a couple mistakes. My butter was melted, not fluffy at all. And when I was supposed to me zesting a lime I ended up zesting my thumb! My thumb may have suffered but the cookies, miraculously, did not. Hooray! Another successful baking adventure in which I manage to keep the blood away from my creation!
Chewy Lime Sugar Cookies Yield... about 40 or so I believe. They went fast so I didn't have much time to count.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced (nooooot your thumb. Ugh)
3 tbsp lime juice (I used the juice from 2 limes)
½ cup shredded coconut
sugar for rolling cookies
1. Preheat oven to 350 degrees and spray two cookie sheets.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Beat together the butter and sugar until fluffy. I of course, had the butter in the microwave softening for too long and ended up with sugar/butter soup. Delicious still, but not what the recipe calls for.
3. Beat in egg, vanilla extract, lime juice and lime zest. Mix in dry ingredients and coconut.
4. My dough (because it had melted butter in it instead of room temperature) was not sticky enough to roll in the sugar so I chilled it in the fridge for an hour. If you too melt your butter this is a quick and easy fix. YAY!
5. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets and bake 8 to 10 minutes in oven, or until golden brown.
6. Let stand on cookie sheet for a couple minutes before loosening. Transfer to wire rack to cool.
Butter and sugar... Definitely not smooth and fluffy...
Poor bloody knuckle... and the weapon of choice in the background.
Very flat, but still very chewy. And completely addicting. I've been eating them for breakfast they're so good!
