Friday, June 12, 2009

I Like the Sprite in You

In the last couple of years, I've become obsessed with lemons and limes. I like cooking and baking with them. I like making drinks with them. I think they make a great decoration. I've even considered getting a lemon or lime tree for our apartment. How great would that smell right? They are a little complicated for indoor house plants, but it's on the list of possibilities so stay tuned.

Last night I decided to try this recipe for Giant Lemon Sugar Cookies. I halved the lemon zest and lemon juice quantities and made them lemon-lime sugar cookies instead. I also didn't make them giant because, well, I don't want my butt to become giant from eating them.

Lemon-Lime Sugar Cookies (original recipe from Pinch My Salt by Nicole)
Makes 24 giant cookies
  • 2 cup sugar, divided
  • Zest of 1 lemon
  • Zest of 1 lime
  • 1 cup butter, softened
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla
  • 1/2 Tbsp. lemon juice
  • 1/2 Tbsp. lime juice
  • 2 3/4 cup flour
  • 1/4 tsp. salt
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda

Lemon sugar
  1. Combine 1/2 cup sugar with 1 tsp. lemon zest and 1 tsp. of lime zest
  2. Whisk together until well combined.
  3. Set aside.
Cookie Dough
  1. In a medium bowl, stir together flour, salt, cream of tartar and baking soda.
  2. In a large mixing bowl, cream together butter and remaining 1 1/2 cups sugar.
  3. Blend in eggs, one at a time
  4. Add vanilla, lemon juice, lime juice, and remaining lemon and lime zest.
  5. Add flour mixture, in 3 parts, blending well after each addition.
  6. Refrigerate dough for one hour.
  1. Preheat oven to 350 degrees.
  2. Spread sugar mixture in a shallow bowl or on a plate.
  3. Using a cookie scoop or your hands, shape two tablespoonfuls of dough into a ball.
  4. Roll in lemon and lime sugar.
  5. Place balls of dough on cookie sheet, press down lightly, and repeat.
  6. Bake cookies for 10-12 minutes at 350 degrees.

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