Sugar cookies become tangy treats when the batter is enhanced with lime juice and zest. Cut the dough into big daisy-like shapes, and finish the baked cookies with a dusting of confectioners’ sugar.
Recipe information
Yield
makes about 2 dozen
Ingredients
Preparation
Step 1
Sift together flour, baking powder, and salt into a bowl.
Step 2
Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
Step 3
On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
Step 4
Working with one half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.
Step 5
Preheat oven to 325°F. Bake until cookies are set, 12 to 13 minutes, rotating sheets halfway through. Let cool on a wire rack. Before serving, sift confectioners’ sugar over cookies. Cookies can be stored in airtight containers at room temperature up to 3 days.
