I had a couple of leftover limes in the fridge and I was in the mood to make cookies so I found this recipe online. I honestly would have passed right by it, but I couldn't ignore the fact that it had earned more than fifty 5-star reviews. Suddenly I needed to find out what all the fuss was about. Cinnamon and nutmeg are not spices one typically would expect to combine with lime, but together the produce a very complex and sophisticated flavor profile. Not my favorite, but my husband and daughter absolutely loved them.
Guyanese Lime Cookies
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/3 cup white granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 12 tablespoons butter, softened
- 1 cup white granulated sugar
- 1 teaspoon lime zest
- 3 tablespoons lime juice
- Preheat oven to 350F. and prepare 3 sheet pans with parchment or silpat liners.
- In a medium bowl, whisk together flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon; set aside.
- In a small bowl, combine 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon; set aside.
- In the bowl of a stand mixer, cream together butter, 1 cup sugar, and lime zest until fluffy.
- Add lime juice and beat until combined.
- Add reserved flour mixture and mix to combine.
- Use a #50 scoop to portion cookie dough into about 36 cookies, roll each portion into a ball and roll in sugar, nutmeg, cinnamon mixture.
- Place on prepared sheet pans, 12 at a time and bake for 10-12 minutes.
- Let cookies rest for 5 minutes before transferring to a rack to cool completely. Store for up to a week in an airtight container. Makes 36 cookies.
adapted from allrecipes
Beautiful hand-thrown pottery by Deidre Morgan