Makes 17 giant cookies plus a smooge left over for treat
1/4 cup sugar
1 tsp lime or lemon zest (from 2 limes or lemons)
Remaining zest from the 2 limes or lemons
1 1/2 cup sugar
8 oz unsalted butter, room temperature
2 large eggs, room temperature
1 tsp vanilla
1 tbsp lime or lemon juice
13.6 oz flour
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
--------------------------------------------------------------------------
In a mini food processor, blend 1/2 cup sugar with 1 tsp 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.
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, lime/lemon juice, and remaining lime zest.
Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Weigh out 60 g per cookie, roll into a ball and then gently roll it in the citrus sugar to lightly coat. Place ball of dough on cookie sheet (six per sheet) and press down lightly until the cookie is about 1/2 inch thick. Repeat until done (include the last bit of cookie for yourself).
Place cookies in the refrigerator for an hour. After about 50 min, preheat the oven to 350F.
Bake cookies for 12 minutes.
-----------------
cost per cookie $0.25
These were delicious. Gina brought some home to us, but I thought she said they were lemon. But who cares, lemon or lime they were awesome, and we wanted more.
ReplyDelete