Isn’t it curious how much our taste for things changes over the years?
I was thinking about it the other day, while watching “Friends”. I used to love that sitcom, wouldn’t miss it for the world. Now, I don’t find it funny anymore. I watched two episodes, one right after the other – not a single laugh.
As a kid, my favorite flavor was chocolate. I loved chocolate cake, chocolate cookies, chocolate ice cream… A while later, back in my teenage years, I started my love affair with citrus flavors. And that love has grown stronger and stronger.
These cookies were on my "to try" list forever and I’m glad I finally made them – they’re irresistible! Believe me, you won’t be able to have only one, no matter how hard you try.
I borrowed Nicole’s recipe and used lime instead of lemon - the result was really good. I want to make them again, next time using lemons like she did.
Nic, thank you for such a wonderful recipe, sweetie!
Nic’s Lime Sugar Cookies
2 cups (400g) sugar, divided
grated zest of 2 large limes
1 cup (226g) unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla
1 tablespoon lime juice
2 ¾ cups (385g) flour
¼ teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
Prepare lemon sugar: In a mini food processor, blend ½ cup (100g) sugar with 1 teaspoon lime zest. Pulse several times until the 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, sift together flour, salt, cream of tartar and baking soda. Set aside.
In a large mixing bowl, cream together butter and remaining 1 ½ cups (300g) sugar. Blend in eggs, one at a time then add vanilla, lime juice, and remaining lime 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 175ºC/350ºF and line 2 baking sheets with waxed or baking paper.
Shape the cookies: Shape one tablespoonful* of dough into a ball and roll in lime sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1.25cm (½ in) thick (mine were thinner) – it might help to press the glass first in the sugar then onto the dough, then it won’t stick. Repeat.
Bake cookies for 10-12 minutes at 175ºC/350ºF – I baked mine for 14 minutes.
Makes: 55 large cookies
* Nicole made giant cookies and used 2 tablespoons of dough into each cookie – she got 24.