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 they produce a very complex and sophisticated flavor profile. My husband and daughter absolutely loved them.
In the bowl of a stand mixer, combine the butter, sugar, and lime zest. I thing the very best tool for grating citrus zest is a microplane grater - I’ve had mine for years and years and it works for all kinds of things (zest, cheese, chocolate, garlic, ginger, etc).
Add lime juice. A citrus squeezer (like this one) is the best tool for the job!
I love using my BeaterBlade attachment so I don’t have to stop and scrape down the sides of my mixing bowl. Love, love, love my BeaterBlade.
Add the flour mixture.
Time to start scooping
Chef tip: use a #50 scoop (NOT 50mm) so each cookie ends up being exactly the same size.
Coat cookie dough in sugar mixture.
Place sugar-coated cookie dough on silicone lined half sheet pan (these are my favorite silicone liners - I have 6 of them!). Use a glass to press the cookies down - I like a glass that has a decorative pattern on the bottom. If the cookie dough sticks to the glass, dip it in the sugar mixture between presses.
Guyanese Lime Cookies
makes 36 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