The first thing you need to know about these cookies is that they are highly addictive. They’re just about the right size to pop in your mouth.
Very dangerous to have sitting on the kitchen counter. One pass through the kitchen on the way to the bedroom….pop! Going through the kitchen on the way to the living room….pop! Going back to the kitchen just for more cookies…pop, pop, pop!
I’ve mentioned before that one of the perks of living in Florida is that I have a little lime tree in my side yard. We planted the tree about a year after we moved in and had 4 or 5 limes that first year. The next year, for some strange and unknown reason, half of the tree abruptly up and died. One day it was fine, the next day the leaves were brown, and by the weekend I was cutting off the right half of my tree. It wasn’t a very big tree so with half of it suddenly gone, it truly looked like the Charlie Brown Lime Tree.
Then came a couple winters of freezing temperatures in a part of the country that is not supposed to freeze. Having lived in the frozen north, I went out and swaddled the little cold tree in sheets every night to protect it from the frost.
Much to our delight, in spite of the loss of half its limbs and freezing temps, the lime tree came roaring back. We have limes galore! At least 75 limes this year and more are on the way. And as a bonus, they are huge and juicy.
So when life gives you limes, make cookies!
Here’s what you need:
Limes, Flour, Sugar, Butter, Egg, Baking Powder, Salt, White Chocolate Chips, and Powdered Sugar.
Preheat the oven to 350 degrees.
Be sure your butter has a chance to sit out and come to room temperature to soften.
In a mixer or large bowl, combine 3/4 cup softened butter and 3/4 cup granulated sugar. Mix or cream the butter and sugar together at medium speed until light yellow and fluffy.
Use a microplane or other small grater to remove the zest from 2 limes.
Add the zest and 1/4 cup of freshly squeezed lime juice to the bowl.
Add 1 egg and mix to thoroughly combine.
In a separate bowl, combine 2½ cups flour, 1/2 teaspoon salt, and 1 teaspoon baking powder. Whisk the dry ingredients together to combine and break up any clumps.
With the mixer on the lowest speed, slowly add the flour to the butter mixture. Mix only until the flour is incorporated. Do not over mix. The batter will be quite stiff.
Now for the good stuff…Stir in 1 cup of white chocolate chips.
Line a baking sheet with parchment paper. This is an important step to protect the bottom of the cookies and keep them from getting too brown.
Roll the dough into small balls about 1 inch in diameter and place them 1 inch apart on the baking sheet.
Bake at 350 degrees for 12 minutes until the top has slightly cracked and the bottom is just starting to turn golden brown. The cookies will still be very white on top. Don’t wait for them to turn golden like a sugar cookie or they will burn.
Let the cookies cool on the pan for a few minutes to hold their shape then dip them in a small bowl of powdered (confectioner’s) sugar. Place them on a wire rack to continue cooling. If you want a heavier sugar coating, you can dip the cookies in the powdered sugar a second time once they are completely cool.
Then just try to walk by them….
It’s harder than you think!
Here’s the recipe – Adapted from The St. Pete Times