Lime And Pepita Sugar Cookies Recipes

LIME SUGAR COOKIES

Steps:

• Beat together butter, shortening, granulated sugar, and 2 tablespoons lime sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. Sift flour, baking powder, and salt together over egg mixture, then beat on low speed until just combined.
• Form dough into a 10-inch log (2 inches in diameter) on wax paper, then wrap in wax paper. Chill dough until firm, at least 4 hours.
• Preheat oven to 375°F.
• Remove wax paper and cut log into 1/4-inch-thick rounds. Bake cookies 1/2 inch apart on ungreased baking sheets in batches in middle of oven 10 to 12 minutes, or until pale golden. Immediately transfer with a metal spatula to a rack set over a sheet of wax paper and sprinkle tops with remaining lime sugar. Cool cookies.

LIME AND PEPITA SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line your cookie sheets with parchment paper, set aside.
• While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
• In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
• Add the eggs and mix well, scraping down the sides of the bowl as needed.
• Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
• In a medium size bowl, mix together the flour, pepitas, soda and salt.
• Gradually add the flour mixture to the creamed mixture mixing well.
• In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
• Using a heaping tablespoonful of dough, lightly form the dough into a ball and drop the into the sugar/zest mixture and roll lightly to coat.
• Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
• Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.