Sunday, July 10, 2011

Lime Dimes

I bet you were starting to wonder if I had a chance to be creative now that Gracie’s here. Well… so was I. Honestly, the most creative thought I have some days is, “Wow, let me figure out how the paci ended up THERE!” Wonder no more! Baby Girl took a nap this afternoon so Mommy decided to meet her sweet tooth and citrus obsession, plus a burst of creativity, in one fell swoop. This is a combination of a couple recipes. I mixed the Lemon Crinkle Cookie and Martha Stewart’s Lime Melt-a-ways, with an extra dose of limeyness for entertainment sake.

If you could capture bliss in a small round circle, this cookie would be it. Frighteningly wonderful. It’s like a mini bite of heaven.

And, as every fancy cookie deserves a fun name, these are called Lime Dimes. Why? Because I'm the mother of an infant and everything in my house rhymes. That, and the cookies are best tiny for 2 reasons: So you can completely enjoy the melty lime flavor, and so you can eat more of them... oh yes :)

Lime Dimes
• 1 stick butter
• 1 c granulated sugar
• ½ tsp vanilla
• 1 egg
• Zest of 1 lime
• About 2 tbsp lime juice (very limey flavor! Original called for 1 tbsp, feel free to decrease)
• ¼ tsp salt
• ¼ tsp baking powder
• 1/8 tsp baking soda
• 1 ¾ - 2 c flour
• Powdered sugar to dust

Cream together butter and sugar. Add vanilla, egg, zest, and lime juice, blend until smooth. Add dry ingredients just until mixed. You want the dough to be stiff enough to shape – start with 1 ¾ c and determine if you need more. When it doubt, err towards too soft because it will firm up in the freezer. Shape dough into 2 logs on parchment or freezer paper. You want a log with a 1” to 1 ½” diameter. Roll in the paper and freeze until firm.

To bake: Preheat oven to 350 F. Unwrap a log and slice it into ¼” rounds. Place on a cold baking sheet. Dust with powdered sugar (I put it in my tea strainer). Bake for 6-8 minutes, or until no longer shiny but NOT BROWN (just starting to brown on the bottom, but you can't see that while its cooking). Once out of the oven, dust with sugar again for that extra sweetness. Let cool on tray for about 2 minutes, then move to a cooling rack lined with another sheet of parchment paper – otherwise, the cookies will collapse through the rack. Restrain yourself as long as you can, or eat immediately.

I honestly can’t tell you how many cookies this makes… maybe 5dz? We ate them too quickly to count!


Gillian said...

Freezing them in logs would definitely be less messy than my way of rolling them into balls! Although I did love them dipped in the powdered sugar all over. I upped the lemon juice in mine, too - I'm a citrus nut! I'm going to have to try these the way you made them, with lime - they look amazing :)

Sarah Jane said...

Oh. Seriously. Yum! I am going to make these right now only substituting lemon for lime, as I don't have limes on hand right now. These look so marvelous. I can't wait to try them!