Receta Refreshing Lime Cooler Cookies

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Refreshing Lime Cooler Cookies

By Raven Chelanee, on October 3rd, 2012, Cookies, Fruit, Lime, Sweets

If lemons and limes were in a competition against each other, I would choose lemons every time, they are the clear winner especially when it comes to dessert. However, I don’t get lemons very often if at all here in Costa Rica so the next best thing are limes. You cannot simply exchange lemons for limes so I wanted to create a recipe that really showed off limes potential. These cookies are perfect for doing just that. This is an easy cookie recipe to bake up and limes really shine but don’t overwhelm.

Delicious Rating: Light and chewy and extremely addicting! These are some delicious cookies. The lime is there and since it is paired with nutmeg and cinnamon, it is distinct but is perfect with the spices. All three tastes meld together rather than trying to over take one another. The cookie is really refreshing on a hot day, a cooler cookie. I really enjoyed these and am thinking of making them when I need an acidic fruit dessert fix!

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Refreshing Lime Cooler Cookies

Author: CookEatDelicious.com

Recipe type: Dessert

• Prep time: 15 mins
• Cook time: 14 mins
• Total time: 29 mins
• Yields: 3 Dozen
• 2 sticks of butter, softened
• 1 cup white sugar
• 1 tbsp lime zest
• 3 tbsp lime juice
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 3 cups flour
• ½ cup white sugar
• 1 tsp nutmeg
• 1 tsp cinnamon

Preheat oven to 350 degrees F.

Cream together butter, lime zest, and 1 cup white sugar until light and fluffy.

Beat in lime juice.

Mix in baking powder, salt, 1 tsp nutmeg, and 1 tsp cinnamon.

Beat in flour ½ cup at a time.

In a shallow bowl, combine ½ cup of white sugar, 1 tsp nutmeg, and 1 tsp of cinnamon.

Form dough in 1 inch or smaller balls and roll into sugar spice mixture.

Place on baking sheet and slightly flatten using the bottom of a glass or a decorative cookie stamp.

Bake for 14 minutes or until cookies are golden brown.

Cool on wire racks.

3.1.01

Really cream the butter and sugar well until nice and fluffy…the point to when you want to eat it with a spoon…or is that just me?

The dough is beautiful, thick but easy to mold.

I used the bottom of the glass which was perfect for flattening the tops of the cookies. A cookie stamp would also be great and a lot of fun too if you have one.

They are so yummy!

Delicious!