|You're just in time. Here's a plate of my Lime-Coconut Sugar Cookies!|
If you think that one sugar cookie is just as good as the next, then you need to taste my recipe that I have for you today. My Lime-Coconut Sugar Cookies are tender, buttery with a fine texture that practically melts in your mouth accented with a subtle sprinkling of sugar mix that includes grated lime zest and coconut flakes.
As with all my recipes, this is another simple one that will not drive you crazy with many complicated steps to prepare. Basically, this just involves combining ingredients once you grate the zest from one lime before shaping the dough into small balls.
You’ll be surprised at how easy this dough will be to work with. It won’t be messy and leave your fingers a sticky mess or feel overly greasy like many other similar cookie dough recipes.
Once you shape your cookie dough balls and place on your greased cookie sheet, you need to flatten them. You can use a bottom of a glass or cup, but what I like to do is to take out a manual potato masher to press each one down because it leaves a beautiful design on top with nooks and crannies to better to hold my topping.
|I like to improvise when in a hurry. This manual potato masher is also great tor potatoes.|
I really hope that you print this recipe out before it is a definite keeper!
My Lime-Coconut Sugar Cookies
1 cup of sugar
1 cup of confectioners’ sugar
1 cup of butter (leave at room temperature to soften up a bit before starting)
1 cup of canola oil
2 large eggs
5 cups of flour
1 teaspoon of cream of tarter
1 teaspoon of baking soda, leveled
½ teaspoon of baking powder, leveled
1/4 teaspoon of salt
3 teaspoons of vanilla
|You get two containers of this size from my Lime-Coconut Sugar Cookies recipe.|
grated zest from one lime
1/4 cup of sugar
1/3 cup of coconut flakes
Mix the ingredients and keep on a plate.
To make the dough:
Take out your zester and grate one lime. Put aside.
Cream the butter, sugars, and oil in your mixing bowl with your electric mixture.
Add one egg to your mixing bowl next and beat in before adding the other and the vanilla.
Sift the flour, baking powder, sugar, salt, and cream of tarter together before slowly adding to your mixing bowl and beating in to combine. Keep beating until you finish adding the dry to the wet mixture.
Shape into little dough balls, a bit bigger than a walnut before transferring to your waiting greased cookie sheets. They don’t spread all that much, but do give them some room.
Flatten each one next. You can add the topping in a few different ways. Either dip the bottom of your glass or cup in the sugar mix and press into the cookie or do what I like to do with sprinkling some sugar mix with my spoon onto the dough that I have gently brushed with some water or egg white. Next, I spoon on some topping and gently pat.
Once you finish topping all your cookies, then bake in a 350-degree oven for about 10 minutes until lightly browned at the bottom, depending on how your oven is regulated.