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Lime Flowers

33

Daisy-shaped sugar cookies become tangy treats when the batter is made with lime juice and zest.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, April 2005

Ingredients

  • 2 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 cup granulated sugar
  • 2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total)
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting

Directions

  1. Sift together flour, baking powder, and salt into a large bowl; set aside.

  2. Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.

  3. On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.

  4. Preheat oven to 325 degrees. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.

  5. Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies.

Cook's Notes

Cookies can be stored in airtight containers at room temperature up to 3 days.

Reviews Add a comment

  • Anahid Saberi
    21 JAN, 2013
    Nice and easy !
    Reply
  • taylormadison
    10 MAY, 2010
    so delish and cute! I've made them several times and they have turned out perfectly every time! The key is to bake them until the edges just start to brown. Perfect!
    Reply
  • hikimmo
    21 MAR, 2010
    Adorable, delicious cookies, but I too found the dough very soft and hard to work with. Maybe less lime juice or more flour might help? It helped tremendously to roll the dough between sheets of wax paper and freeze the rolled dough on cookie sheets. It was MUCH easier to cut shapes from the frozen dough than refrigerated. (Also, next time, Instead of dividing dough into two disks I'd roll out four.) Anyway, a bit of work, but worth the effort for the zippy, zesty lime flavor.
    Reply
  • bashoor
    22 MAR, 2009
    its very nice thax for it
    Reply
  • bpaulini
    6 DEC, 2008
    Great flavor but harder than a rock. Our family is using them for "dunkers" Could someone tell me why they could have become SO hard? Did I bake them too long? They certainly are adorable.
    Reply
  • rsvoboda
    21 NOV, 2008
    If you enjoy these, try the Grapefruit Sandwich cookies! There is nothing better than the taste of summer in the winter.
    Reply
  • susanloretta
    20 NOV, 2008
    I rolled these into balls and then rolled them into icing sugar ,flattened them and then baked them. What a hit and they are nice and tangy
    Reply
  • lovestennis
    19 NOV, 2008
    Debbie R, colored sugar is excellent to use on these cookies during the holidays. You can do some with colored sugar and some with a dust of confectioner sugar showing like snow.
    Reply
  • lovestennis
    19 NOV, 2008
    Debbie R, colored sugar is excellent to use on these cookies during the holidays. You can do some with colored sugar and some with a dust of confectioner sugar showing like snow.
    Reply
  • chmurag
    19 NOV, 2008
    Irissa, I have interchanged lemon and lime in many recipes and have had great results. Just use the same amounts and it should be great!
    Reply