Lime Sugar Cookies

Spring is in full swing here.  We went away for the weekend to visit family and came back to the electric lime of newly emerging leaves.  I couldn't be more ready!  I'm tired of wearing two pairs of pants, two shirts, two jackets, and two mittens to bike to work.  Perhaps I just need to invest in warmer biking gear.  Or, perhaps spring arrived just in time for me to hold out on buying new gear for yet another year. 

What I like about spring is the newness.  Everything changes so quickly, and it all just seems so fresh.  Especially these cookies.  The lime is the extra touch that makes them seem special.  If you have a lone lime hanging out in your fridge like I did, I can't think of a better way to use it.

I was in a rush to get these cookies in the oven, so I neglected to take pictures like I normally do.  I bet you've seen sugar cookie dough before though, so the pictures wouldn't have been too earth-shattering.  Instead, I've shared some cherry blossom pictures with you.  We went two weekends ago during the peak with friends and had a great time. 

Cousin approved!

Notes:
The lime I used gave 2½ tablespoons of juice.  If your lime gives a little less or a little more juice, just use what you have.  These cookies will spread, so err on the side of giving them too much space on the baking sheet, as opposed to too little.  Zest the lime directly into the dough so you don't loose any of the oils. 

Recipe adapted from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share

Ingredients:
3 cups all-purpose flour
1¼ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 eggs
½ teaspoon vanilla extract
2½ tablespoons fresh lime juice
zest of 1 lime
coarse or granulated sugar, for sprinkling

Yields about 3-dozen cookies. 

Mix, Shape, and Bake:
Preheat the oven to 350°F.  Line 2 cookie sheets with parchment paper or Silpat mats.  In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt, and set aside.  In a separate bowl, cream the butter with the granulated sugar.  Add the eggs, one at a time, beating until the mixture is light and fluffy after each addition.  Beat in the vanilla, lime juice, and lime zest, then add the flour mixture all at once, and beat until the dough comes together. 

Use a cookie scoop (or two spoons) to scoop out about 2 tablespoons-worth of dough.  Place the dough on the prepared baking sheets, spacing the cookies about 3-inches apart.  Use the bottom of a glass dipped in sugar, or your fingers, to gently flatten the cookies so they are between a half and a quarter-inch thick.  Sprinkle the top of each flattened cookie with a bit of coarse or granulated sugar.  Bake the cookies at 350°F, for 10-15 minutes, or until the cookies are golden brown, rotating the baking sheets halfway through.  Transfer the cookies to a wire rack to cool.  Store the cooled cookies in an airtight container. Pin It