Lime and Pepita Sugar Cookies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These make a nice addition to any cookie tray or a cool refreshing cookie to serve along side lime serbert during the warm summer months. Pepitas are pumplin seeds and I usually purchase them in bulk at the health food store. The recipe was printed in the spring 2006 issue of Sabroso and local dining guide. Ingredients:
2 1/2 cups sugar, divided |
1/2 cup butter |
2 tablespoons vegetable oil |
3 -4 limes, juice and zest of |
2 eggs |
3 1/2 cups flour |
1/2 cup pepitas, toasted |
1 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Line your cookie sheets with parchment paper, set aside.
3. While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
4. In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
5. Add the eggs and mix well, scraping down the sides of the bowl as needed.
6. Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
7. In a medium size bowl, mix together the flour, pepitas, soda and salt.
8. Gradually add the flour mixture to the creamed mixture mixing well.
9. In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
10. Using a heaping tablespoonful of dough, lightly form the dough into a ball and drop the into the sugar/zest mixture and roll lightly to coat.
11. Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
12. Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.
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