Do you know what? I really don’t care if Cinco de Mayo is not truly a celebrated holiday in Mexico and seems to be more of an invention of the U.S. I am just too darn happy to have a reason to enjoy some good tequila, take a bite of a spicy enchilada and end my meal with a couple of zesty lime cookies.
These cookies have two heaping tablespoons of lime zest, the juice of one lime and a little bit of sugar sprinkled atop to send them over the edge into, “Mr. Lime Cookie, I am sooooo glad to have met you!”
Please, I know these cookies appear simple and might seem banal, but don’t underestimate the power of the lime my friends. After all, what would a Margarita be without the lime? So lime + sugar cookie = zesty heaven. Trust me. There was never a truer equation except maybe lime + tequila + salt (and maybe a few other things) = salty heaven. Are you sensing a theme?
So, when you are planning your Latin themed meal, think of these babies. They are easy to make (note the very few ingredients), are so tender but slightly crisp on the outside, and they have much more than a twist of lime in them to add to your meal’s happy ending.
Zesty Lime Sugar Cookies
S&C’s own recipe.
Makes about 24 cookies
1 1/2 sticks of butter, softened (3/4 c.)
1 1/2 c. granulated sugar
2 T. lime zest (zest from two limes approximately)
2 egg yolks
1/2 c. sour cream (I used low-fat Greek yogurt, worked great)
1 T. lime juice
2 1/2 c. all purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. granulated OR confectioners sugar
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with Silpat mats or parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter on sugar on medium speed. Add the lime zest, egg yolks and lime juice and combine. Then add your sour cream or Greek yogurt and combine on low until just incorporated.
In a medium-sized separate mixing bowl, whisk together the flour through salt. —*Bakers hint: When measuring flour it is NOT a good idea to use your measuring cup as a scoop, this packs your flour in too tight and you will use too much flour. Instead, lightly spoon flour into your measuring cup.
Add the dry ingredients to the butter mixture and combine on LOW speed until just mixed in. Don’t over mix. Place your 1/2 c. of sugar in a small bowl. Using an ice cream scoop, scoop out balls of cookie dough and roll them in the sugar and then place on the cookie sheet OR leave off the excess granulated sugar and after they are baked sift powdered sugar on top. Bake for 12-14 minutes or until slightly golden on the outer edge. The cookie should be just a little bit firm when touched lightly. If you did not use the granulated sugar on top of your cookies, then sift powdered sugar on top of them while they are still warm. This will help the powdered sugar stick onto the cookie. Enjoy!