This year I participated in a gigantic cookie swap! It was so much fun, and such a great experience! Many thanks to those ladies for setting up such a wonderful event! The basic gist of this swap was that each participant baked 1 dozen cookies for their ‘match’ and each person had 3 matches. My cookies went out to California, Massachusetts and Kentucky to these great food bloggers:
In return, I received three dozen cookies from three different parts of the country! I plan to do another post really featuring the pictures of the cookies I received but in the meantime, here are their blog links: www.the-baker-chick.com/ , www.lovelifeandpictures.blogspot.com and http://soufflebombay.blogspot.com/ . Thank you all!!
For my contribution to the swap, I went with a new recipe for lime cookies. I’m not as wonderful as a baker so this recipe was directly out of the BH&G ‘The Ultimate Cookie Book” . It was a great recipe and we even ended up making more batches for our friends and ourselves. The flavor of the lime was really very good in cookie form, definitely a nice cookie! The recipe also yielded about 48 cookies, which made it even better for a swap type of format since I needed at least 36. Another thing that really excited us about this recipe was that we could finally use the micro-plane we received at our wedding – that really made the recipe that much more appealing to us! Anyways, it was tasty, people seemed to really dig them so here is the scoop on how to make these! Disclaimer: I will add more photos to this post once my camera’s battery has been recharged!
– 1 cup butter, softened
– 1 cup sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp finely shredded lime peel
– 2 tbsp lime juice
– 2 cups flour (all-purpose)
The ingredients below this are specifically for the sugar topping, last paragraph of the instructions, please keep them separate from the ingredients above!
– 1/3 cup granulated sugar
– 2 tbsp green colored coarse sugar (we used green sprinkles)
– 1/4 tsp ground cinnamon (keep separate from above)
– 1/4 tsp ground nutmeg
Pre-heat your oven to 350 F. In a large mixing bowl beat the butter for about 30 seconds. Add sugar, nutmeg, baking powder, salt and cinnamon and beat until combined. Beat in your lime peel and lime juice and continue to beat until combined. We actually juiced one entire lime here and we must have chosen the absolute perfectly sized lime because it was exactly the amount of lime juice we needed – that little guy gave us all the peel and juice we need: woo hoo! Beat in as much of the flour as you can with the mixer and then begin to stir in remaining flour. We were able to beat in about a cup and a 1/4 of the flour with the mixer before giving way to stirring it in by hand. Put to the side.
In a small bowl stir together the ingredients listed above for the sugar topping. Mix well and set aside.
Shape the dough into 1 inch balls (approx.). Place balls 2 inches apart on your cookie sheet. I always prefer to line my cookie sheet with parchment paper for easy clean-up and that worked well. The recipe calls for an ungreased cookie sheet so pick your poison: ungreased sheet or parchment paper. Using the bottom of a glass (we used a juice cup) dipped into the sugar topping flatten the balls until they are about 1/4 inch thick. Bake them for about 10 – 12 minutes depending on how many are on there and how thick they end up being. You will want the edges to be golden. Transfer them to a wire rack and allow them to cool before you dig in!