Today it is pouring rain which is a good reason to get into the kitchen and bake! I love the rain, and I love these cookies! I found the recipe for them on Mary’s fantastic food blog, One Perfect Bite, which originally calls for lemon only, but I didn’t have any lemons. I did have a slew of limes though, and some lemon extract, hence the lemon-lime cookies:)
Can you see the little specks of lime zest? These cookies introduce a little bit of sunshine to your taste buds, right in the middle of winter:) The outer edges of the cookies are crispy, but the rest of it is chewy with a mix of citrus and sugar…soooo good! I dare you to eat just one!
Giant Lemon-Lime Sugar Cookies (adapted from One Perfect Bite)
Ingredients:
2 cups sugar, divided use Zest of 4 small limes, divided use 1 cup butter, softened 2 large eggs, at room temperature 2 teaspoons lemon extract 1 tablespoon lime juice 2-3/4 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda
Directions:
1) To make lime sugar: Combine 1/2 cup sugar with 1 teaspoon lime zest in the bowl of a mini-food processor. Pulse until lime zest is incorporated into sugar. Pour into a small bowl and stir to break up any clumps. Set aside. 2) To make cookie dough: Combine flour, salt, cream of tartar and baking soda in a medium bowl. Set aside. In a large mixing bowl, cream butter with reserved 1-1/2 cups sugar. Blend in eggs, one at a time. Add lemon extract, lime juice and reserved lime zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated. Refrigerate dough for at least 1 hour. 3) To bake cookies: Preheat oven to 350 degrees F. Shape dough into balls using 2 tablespoons of dough for each cookie. Roll in reserved lime sugar. Bake in batches of six cookies per 18 x 13-inch baking sheets. Place balls of sugar coated dough on cookie sheets. Press down with the bottom of a glass or measuring cup until cookie is about 1/2-inch thick. Bake cookies for 12-14 minutes. Remove tray from oven. Let cookie sit on tray for 5 minutes before transferring to cooling rack. Yield: 24 saucer-sized cookies.
ENJOY!
