Recipes
Lime-Sugared Sugar Cookies
The edges of these dense and buttery cookies with a shortbread texture get rolled in sugar flavored with lime zest. To make the treats perfectly round, pack the dough into the tube of a cookie press without the stainless-steel disk attached. Push the dough out in a log onto waxed paper then slice it into disks. Use a cookie stamp to add any design you like.
Makes 48 cookies
Ingredients
- 3 cups all-purpose flour
- ½ tsp salt
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp pure lime extract
- 1 tsp plus 2 tablespoons lime zest
- ⅔ cup white sanding sugar
- 1 cup Lime-Citrus Glaze
Directions
- In a medium bowl whisk together flour and salt; set aside. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium about 4 minutes or until fluffy and pale. Add egg, vanilla, lime extract and 1 teaspoon lime zest; beat until combined. Reduce speed to low and gradually add the flour mixture, a small amount at a time, beating just until combined (do not overmix). Cover and refrigerate dough overnight or transfer dough to a resealable plastic freezer bag and freeze up to 1 month.
- Thaw cookie dough in the refrigerator overnight, if frozen. Chill cookie sheets in the refrigerator to help cookies keep their shape.
- Preheat oven to 350°F. On a lightly floured surface roll dough to ¼ inch thick. Using a 2-inch cookie stamp, stamp and cut dough into rounds. Place 1 inch apart on ungreased chilled cookie sheets. Bake for 10 to 12 minutes or until edges are very lightly brown. Transfer cookies to wire racks; cool completely.
- To decorate cookies, in a shallow small dish combine sanding sugar and remaining 2 tablespoons lime zest. Dip edges of cookies in glaze, then roll in sanding sugar mixture. Return cookies to wire racks and let stand until set.
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