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Butteryum food blog recipes

Guyanese Lime Cookies

Patricia Reitz

Guyanese Lime Cookies - ButterYum

Guyanese Lime Cookies - ButterYum

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.

Enjoy!

Items used to make this recipe:


Guyanese Lime Cookies

makes 36 cookies

Printable Recipes

Ingredients

  • 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

Directions

  1. Preheat oven to 350F. and prepare 3 sheet pans with parchment or silpat liners.

  2. In a medium bowl, whisk together flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon; set aside.

  3. In a small bowl, combine 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon; set aside.

  4. In the bowl of a stand mixer, cream together butter, 1 cup sugar, and lime zest until fluffy.

  5. Add lime juice and beat until combined.

  6. Add reserved flour mixture and mix to combine.

  7. 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.

  8. Place on prepared sheet pans, 12 at a time and bake for 10-12 minutes.

  9. 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