10 August 2010

Lime Sugar Cookies (from America's Test Kitchen)

Once again, no picture yet. I'll post one when I get a chance. This is a great alternative to just the ordinary sugar cookie with frosting. I made the whole batch and froze half of it for later. The cookies taste great just out of the freezer!

(makes about 2 dozen cookies)

2 cups sugar

1 teaspoon grated lime zest

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 sticks unsalted butter, softened

2 teaspoons vanilla extract

2 large eggs

2 (additional) teaspoons grated lime zest

Place oven rack in the middle and heat oven to 350 F. Process 1/2 cup of sugar with 1 teaspoon grated lime zest until fragrant, about 10 seconds. Put this on a shallow dish for coating and set aside. In a separate bowl, whisk flour, baking powder, and salt together. Set aside.

Beat butter and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium until light and fluffy, 3-6 minutes. Beat in vanilla and, then, the eggs and lime zest. Add eggs one at a time until combined about 30 seconds. Scrape bowl down as needed.

Reduce mixer to low and slowly mix in flour mixture until combined, about 30 seconds. Give the dough one final stir with a rubber spatula to make sure it is combined.

Use wet hands to roll 2 tablespoons of dough at a time into balls and, then, roll in sugar to coat. Lay balls on non-stick or parchment-lined baking sheets spaced about 2 inches apart. Flatten the cookies with the buttered bottom of a drinking glass and then sprinkle any remaining sugar on top.

Bake cookies one sheet at a time until edges are set and just beginning to brown and the centers are still soft and puffy, about 10-12 minutes. Rotate baking sheets halfway through. Let cookies cool on baking sheet for 10 minutes. Serve warm or transfer to a wire rack to cool completely.

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