Lime Cookies
Bright, sweet-tart lime cookies with a subtle ginger base note, featuring a slightly chewy texture. They are finished baking when the edges turn lightly golden.
Ingredients
all-purpose flour
2 cup
powdered sugar
¾cup
baking powder
¼tsp
salt
¼tsp
lime zest (grated)
1 tbsp
ground ginger
½tsp
unsalted butter (chilled, cut into tablespoon-sized pieces)
¾cup (1.5)
lime juice (bottled or freshly squeezed)
2 tbsp
vanilla extract
1 tsp
coarse sugar (for sprinkling)
to taste
Instructions
1
Mix dry ingredients
In a food processor, combine the flour, powdered sugar, baking powder, salt, lime zest, and ginger, pulsing a few times until well mixed. Scatter the butter pieces over the flour mixture and process for 25 to 30 seconds, until the butter is in small pieces.
2
Add liquids
In a small cup, combine the lime juice and vanilla extract. With the machine running, add the lime juice mixture through the feed tube and process for a few seconds until the dough begins to come together.
3
Shape and chill
Turn the dough out onto the work surface. Knead a few times until it comes together. Divide the dough in half and roll each into an 8-inch log. Wrap in plastic wrap and refrigerate for at least 2 hours until firm (or refrigerate up to 3 days).
4
Prepare to bake
Adjust the oven rack to the center position and preheat to 325°F.
5
Slice and bake
Unwrap the dough. Cut each log into rounds about ¼-inch thick, place the cookies on an ungreased baking sheet 1 inch apart. Sprinkle lightly with coarse sugar. Bake one sheet at a time for 14 to 18 minutes, until the edges are pale golden brown; do not overbake. Transfer the cookies to a wire rack to cool completely.
