Recipe For Cooking Lime And Pepita Sugar Cookies

Toaster Oven Cookies :: Southwest Inspired Cookies

Lime and Pepita Sugar Cookies

2 C. plus 5 Tbsp. sugar
1/2 C. softened butter
2 Tbsp. oil
Grated zest of 2 limes
2 eggs
1/4 C. lime juice
3 1/2 C. flour
1/2 C. pepitas (hulled pumpkin seeds),
    chopped, toasted (see note)
1 tea. baking soda
1 tea. salt

Preheat oven to 350 degrees F. Line a cookie sheet with bakers\parchment.

Cream together 2 C. sugar, the butter, oil and zest of 1 lime. Add the eggs and mix well. Stir in the lime juice.

Combine the flour, pepitas, baking soda and salt; stir to mix. Add to the creamed mixture; blend well.

Combine the remaining 5 Tbsp. sugar and the lime zest in a sm. bowl; stir well to distribute the peel evenly in the sugar.

Using heaping Tbsp.fuls or a cookie scoop, drop balls of dough into the sugar/zest mixture and turn to coat. Place on the cookie sheet. Flatten each ball with 2 fingers, first in one direction, then at a 90 degree angle to the first to form round disc-shaped cookies about 1/4-in. thick. Bake for 9 to 10 min., or until the edges start to brown. Remove with a spatula to a rack to cool.

Yields about 3 dozen cookies.

NOTE: To toast pepitas, heat them in a dry heavy skillet. Toss or stir so they won\t burn. When they begin to smell toasty, they\re ready. Cool before adding to dough.