Luscious Lime Cookies

Looking for something to make with the abundance of limes that flood the markets in the winter months? Look no further - here is a recipe for lime cookies, courtesy of Carole Walter, that actually taste like lime! Imagine that!

I am a big fan of citrus, so when I was looking for something to bake with all my limes, and happened across this recipe from Great Cookies: Secrets to Sensational Sweets, I decided to give it a try. Carole Walter builds the lime flavor via three sources: lime juice, lime zest, and lime oil. Needless to say, these refrigerator cookies have a lime taste that actually comes through. And they are so easy to make: roll them into a log, slice, and bake. This is great if, like me, cookies are not your most favorite thing to bake, but you sure like to eat them.

I adapted the cookies slightly by using ground almonds instead of pistachios. The cookies are crisp along the outside, and tender and slightly chewy towards the middle, with a pronounced but not overwhelming lime flavor.

"Pistachio" Lime Thins
Adapted slightly from a recipe by Carole Walter

2 cups all purpose flour, spooned in and leveled
1/2 t. baking powder
1/2 t. salt
1/4 t. baking powder
3/4 cup unsalted butter, slightly firm
1 T. freshly grated lime zest
1/2 t lime oil
1 1/2 cups sugar
4 large egg yolks
1 T. fresh lime juice
1 t. pure vanilla extract
1 cup finely chopped, toasted almonds, unsalted
1 large egg white, lightly beaten with 2 teaspoons of water (this is an egg wash that you should prepare just before you are ready to bake the cookies)

Sift together the flour, baking powder, salt, and baking soda. Set aside.

In a large bowl of a stand mixer, mix the butter, lime zest, and lime oil on medium-low speed until smooth and creamy. Add the sugar in a steady stream and mix until thoroughly combined, about 2 minutes. Add the egg yolks, then the lime juice and vanilla, mixing well for about 1 minute and scraping down the bowl as needed.

Reduce the mixer speed to low and add the dry ingredients in two additions until almost combined. Remove bowl and finish mixing by hand. Don't overdo it, or you will have tough cookies.

Shape the dough into a mound, and divide into 4 pieces. Roll each piece into a six inch log, about 1 1/2 inches in diameter. I just made two long logs. Wrap the logs in plastic wrap and refrigerate for at least two hours, preferably overnight. You can freeze the dough for up to 3 months at this point.

When ready to bake, preheat the oven to 350 F, and butter a cookie sheet, or line with parchment paper or a Silpat.

Remove logs from the refrigerator. Brush each one with the egg wash, then roll in the chopped almonds. Using a serrated knife, slice the logs into 1/4-inch thick segments, either straight across or on a diagonal. Turn the log every two to three cuts, to keep it from flattening out. Place the cookies two inches apart on a cookie sheet.

Bake 8-9 minutes, or until the edges are lightly browned. To ensure even browning, you may want to rotate the pan half way through (I only bake one pan at a time when I make cookies, due to the vagaries of my oven.) Let stand for 2-3 minutes before loosening from the pan with a thin metal spatula. If you use a thick spatula, you may break the cookies!

Freeze, or store at room temperature in an airtight container for up to three weeks.

Makes about 3 dozen cookies.