Man alive these are GREAT cookies! The combo of lime and butter is just fabulous. I did not roll in sugar - it just didn't seem necessary. They were wonderful without it! I was looking for a sugar cookie recipe that I could use cookie cutters with (this one doesn't work), but I found a great round sugar cookie recipe anyway. This is a new cookie jar staple at our house!
Lime Sugar Cookies
These sweet, delicate cookies received highest marks from the Cottage Living Test Kitchens staff. We're not sure whether it's the subtle hint of lime or the chewy butteriness that makes them so irresistible, but we know you'll find them a hit. Prep: 15 minutes; Chill: 1 hour; Cook: 20 minutes.
- 3/4 cup butter, softened
- 2 cups sugar, divided
- Zest of 2 limes (about 2 tablespoons)
- 1/2 cup sour cream
- 2 large egg yolks, at room temperature*
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 1/2 cups flour
- 1. Beat butter, 1 1/2 cups sugar, and lime zest on medium speed with an electric mixer fitted with a paddle until lightly creamed. Add sour cream, and beat just until blended. Stir in egg yolks and lime juice, scraping down sides of bowl. Add salt, baking powder, and flour, and beat until blended. Chill dough 1 hour.
- 2. Preheat oven to 350°. Line 2 baking sheets with parchment paper. Place remaining 1/2 cup sugar in a small bowl. Shape dough into 1-inch balls. Roll in sugar, and place on baking sheets.
- 3. Bake at 350° for 20 to 25 minutes or until edges begin to brown; bottoms will look light golden. (For crispier cookies, bake a few additional minutes.) Remove to wire racks to cool.
- *Remove eggs from refrigerator, and place in a bowl for 30 minutes.
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