These sugar cookies flavored with tart lime juice are delightfully peppy and energy gainer. Longtime favorites of Cuban children, they make special treats for birthdays and other events.
Ingredients
¼ lb. (1 stick) butter, at room temperature.
1 c. sugar.
2 egg yolks*.
1 tsp. fresh lime juice.
½ tsp. grated lime peel.
1 tsp. vanilla extract.
1½ c. all-purpose flour.
½ tsp. salt.
1 tsp. baking powder.
powdered sugar for sprinkling.
Method
1. In a large bowl, cream butter and sugar with an electric mixer or a wooden spoon.
2. Add egg yolks, lime juice, lime peel, and vanilla. Blend thoroughly.
3. Mix flour, salt, and baking powder in a separate bowl. Add to butter mixture and mix well. Wrap dough in waxed paper and refrigerate for 1hour.
4. Preheat oven to 375°F. Use your fingers to form dough into walnut-sized balls and place on an ungreased baking sheet. Bake 8 to10 minutes, or until very lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack and sprinkling with powdered sugar.
Prep. time: 20 minutes(plus 1 hour refrigeration).
Baking time: 8 to 10 minutes.
Makes 3 to 4 dozen cookies.
*To separate an egg, crack it cleanly on the edge of anonplastic bowl. Holding the two halves of the eggshell overthe bowl, gently pour the egg yolk back and forth between thetwo halves. Let the egg white fall into the bowl and be carefulnot to break the yolk.When most of the egg white has beenseparated, drop yolk into a second bowl.
Ingredients
¼ lb. (1 stick) butter, at room temperature.
1 c. sugar.
2 egg yolks*.
1 tsp. fresh lime juice.
½ tsp. grated lime peel.
1 tsp. vanilla extract.
1½ c. all-purpose flour.
½ tsp. salt.
1 tsp. baking powder.
powdered sugar for sprinkling.
Method
1. In a large bowl, cream butter and sugar with an electric mixer or a wooden spoon.
2. Add egg yolks, lime juice, lime peel, and vanilla. Blend thoroughly.
3. Mix flour, salt, and baking powder in a separate bowl. Add to butter mixture and mix well. Wrap dough in waxed paper and refrigerate for 1hour.
4. Preheat oven to 375°F. Use your fingers to form dough into walnut-sized balls and place on an ungreased baking sheet. Bake 8 to10 minutes, or until very lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack and sprinkling with powdered sugar.
Prep. time: 20 minutes(plus 1 hour refrigeration).
Baking time: 8 to 10 minutes.
Makes 3 to 4 dozen cookies.
*To separate an egg, crack it cleanly on the edge of anonplastic bowl. Holding the two halves of the eggshell overthe bowl, gently pour the egg yolk back and forth between thetwo halves. Let the egg white fall into the bowl and be carefulnot to break the yolk.When most of the egg white has beenseparated, drop yolk into a second bowl.
No comments:
Post a Comment