I promised Ike as we left for school this morning, that there would be fresh cookies in the cookie jar when he came home from school today. I've had my eye on this recipe for a while now and since the book will soon be due back at the library, I thought I'd better give it a try.
I really liked it and will definitely try them again.......they might be nice with a drizzle of lime glaze over the top....but then......what wouldn't...... I used a smaller scoop...the number 50 scoop that is about a 1 oz scoop and the recipe yielded 27 nicely chewy cookies that were plenty big enough. I also cooked them just until they began to become golden around the edges.....that was about 8 minutes even though the cookies were smaller than suggested by the recipe. Ike had his with a little glass of milk, and I had mine with a big cup of Maple Tea...Yum!
Lime Sugar Cookies
Yields 11 large cookies
1 cup (240ml) white sugar
1/4 (60ml) unsalted butter
1 tbsp (15ml) vegetable oil zest of one lime
1 large egg
2 tbsp (30ml) lime juice
1 3/4 cups (420ml) unbleached flour
1/4 cup pepitas (pumpkin seeds), toasted and roughly chopped
1/2 (2.5mL) baking soda
1/2 tsp (2.5ml) salt
Preheat the oven to 350 F. Cream the sugar, oil, butter and the lime zest until light and fluffy. Add egg and lime juice, and beat together to incorporate. In a separate bowl, mix the flour, pepitas, baking soda and salt. Add the dry ingredients to the wet mix and stir together well. Using a 2 oz ice cream scoop, or forming 3 tbsp (45ml) balls, drop the dough onto acookie sheet, leaving space in between for spreading. Flatten each slightly and sprinkle with sugar. Bake for 8 minutes. Cool on a wire rack.
Note: A few days in the cookie jar and they are still good and chewy. Much less work that the usual rolled and cut sugar cookies.