For the Love of Lime!

If I were given a chance to save only ONE fruit from extinction, my choice would definitely be the LIME.  Maybe it's their pure pucker power, or how it brightens up a simple glass of ice water, but whatever its drawing power, it is one of my favorite fruit flavors!

Now the question ... what is the difference between a lime and a key lime?  Most of my recipes call for key limes, which have a much more acidic "bite" and take all of my recipes to another level of sparkle! 

One of my favorite LIME recipes are for these lovely meltaway bites ... they literally just melt in your mouth!   The first time I made these I had my adult children doubled over in pain from laughing so hard as I described how I had to first zest and then squeeze 20+ of these little baby key limes in order to get enough juice for a double batch of this recipe.   My visual was of squeezing something the size of a marble with my pinkies pointed out and of course making what I thought was a good impression of squeezing a lime ... it still makes them smile whenever I say the words KEY LIME. 

Makes about 2 dozen cookies

Ingredients:

1/2 cup butter (1 stick)

1/2 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

3 teaspoons key lime zest*
1 cup all-purpose flour

1/2 teaspoon baking powder

1 Tablespoon Key lime juice*

For sugar-dusting

1/2 cup confectioners’ sugar mixed with 2 teaspoons key lime zest*


*Note: If you can’t find Key limes, simply substitute more common limes for this recipe. The tart flavor will be less intense, but the cookie will still taste delicious. Warning: Lime juice may curdle your butter so follow this recipe’s directions. Do not add the lime juice to the dough until the end of the mixing process.

Step 1 – First preheat the oven to 325° F. In a large bowl, cream the butter and sugar with an electric mixer. Blend in the vanilla extract, salt, and lime zest. Add the flour and baking powder, and mix very briefly until a shaggy dough forms.

Step 2 – Now add your lime juice and mix until a smooth dough comes together, but do not over-mix or your cookies will be tough instead of tender.

Step 3 – Roll the dough into balls about one inch in diameter. Place on a cookie sheet lined with parchment paper or a silicone sheet and bake for 15 to 20 minutes. Cookies are done when bottoms are slightly browned. Note that cookies are fragile while warm, so handle with care.

Step 4 – To finish, mix 1/2 cup of confectioners’ sugar with 2 teaspoons of lime zest in a shallow bowl. While cookies are still warm, gently roll them, one at a time, in the bowl of sugar and lime zest. After all cookies are coated, finish by sprinkling any remaining sugar-lime mixture over cookie tops. Store cooled cookies in an airtight plastic container. They also freeze extremely well. I store my extras in freezer-safe re-sealable plastic bags.