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Giant Lime Sugar Cookies

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 cups all-purpose flour
  
• 1/4 cup yellow cornmeal
  
• 1 tsp baking soda
  
• 1/2 tsp cream of tartar
  
• 1/2 tsp salt
  
• 6 Tbsp butter, softened (no substitutes)
  
• 6 Tbsp cold vegetable shortening
  
• Sugar (about 1-1/2 cups total)
  
• 2 Tbsp light corn syrup
  
• 1 large egg
  
• 1 tsp vanilla extract
  
• 3 Tbsp plus 1/2 tsp grated lime peel, divided (about 4 limes)
  






Instructions



1. Whisk together flour, cornmeal, baking soda, cream of tartar and salt in a large bowl. Set aside.
   
   
2. Beat butter, shortening and 1 cup of the sugar in a large mixer bowl on medium-high speed until light and creamy, 2 to 3 minutes. Beat in corn syrup, then egg, until combined. Beat in vanilla and 3 tablespoons of the lime peel, scraping sides of bowl until blended. At low speed, beat in flour mixture just until combined. Cover and refrigerate dough for 1 hour.
   
   
3. Heat oven to 350 degrees (F). Combine 2 tablespoons sugar and the remaining 1/2 teaspoon lime peel in a small bowl until well combined. Set aside.
   
   
4. Spread remaining 1/3 cup sugar on a plate. Line 2 cookie sheets with foil. Fill a 1/4-cup dry measuring cup with dough. Shape dough into a ball, then roll in sugar. Place on the prepared cookie sheet. With the bottom of a glass, gently press top of ball into a 2-1/2-inch circle. Repeat with remaining dough and sugar, arranging 4 cookies on each cookie sheet.
   
   
5. Bake cookies until edges begin to color, 12 to 15 minutes. Cool cookies on pan 5 minutes. Sprinkle warm cookies with lime-sugar mixture. Transfer cookies to wire racks and cool completely. (Can be made ahead. Freeze in airtight container up to 1 month.)
   
   Makes 12 cookies.