I made pecan sandies last year and decided I needed Miami flavor in this year's cookies, so I went with the tropical flavors of lime and coconut. I followed a recipe from The Girl Who Ate Everything that was definitely a winner. Delicious chewy sugar cookies with a hint of lime and coconut.
I'm a big fan of cooking shows, but only recently got cable so I can now watch Food Network shows. My favorite show is definitely Barefoot Contessa and I've been watching lots of her reruns lately (it's been on the air since 2002).
There are some things that are just easier to learn by watching someone else do them and for me, zesting was one of them. I used to rub limes against the microplane grater instead of the other way around. It makes such a difference, thanks Ina!
I recently received Glad MatchWare in the mail which ended up being perfect containers for shipping my cookies to Lisa, Jennifer & Krista. Each shape is a different color and I thought the festive green color of the round containers worked quite well for the holiday season.
Getting packages in the mail is always fun, but especially when you know they contain cookies :) I received old-fashioned ginger crinkles from Catherine at Kitty's Baking Time and chocolate-covered shortbread cookies from Ruthie at The Tasty tRuth.
I should have received three total and am not sure what happened to the third package but that's ok because the two I received were delicious. I love ginger cookies year-round and they're even better around the holidays, and crushed peppermint is an excellent addition to holiday treats.
Disclaimer: Glad MatchWare was provided at no cost to me.
Coconut-Lime Sugar Cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Ingredients (5 dozen 2" cookies)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- zest of two limes
- 3 tablespoons lime juice (from two limes)
- 3/4 cup sweetened flaked coconut
- Heat oven to 350 degrees. Line cookie sheets with parchment paper (silicone baking mats don't work well for these cookies).
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Beat in egg, vanilla, lime zest and juice. Gradually blend in the dry ingredients and coconut.
- Drop by spoonfuls onto parchment-lined cookie sheets (I use a small Oxo scoop which holds 2 teaspoons of dough) about 1 1/2 inches apart. Bake 10-12 minutes or until lightly browned.
- Let stand on the cookie sheet for 2 minutes before removing to wire racks.
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