Latest revision as of 17:20, 25 August 2013

Makes: 44 cookies

Active Time: 45 minutes

Total Time: 45 minutes + 6 minutes / batch

From: Better Homes and Gardens

Ingredients

1 1/3 cups granulated sugar 2 tablespoons finely shredded lime peel 1 tablespoon peeled minced fresh ginger 3/4 cup plus 2 tablespoons unsalted butter, cut into chunks and just slightly softened 1 egg yolk 1 1/2 tablespoons fresh lime juice 1 1/2 tablespoons light-color corn syrup 2 - 3 teaspoons ground ginger, to taste 1/2 teaspoon lemon or vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 2 1/4 cups unbleached all-purpose flour Powdered sugar Finely shredded lime peel Coarse green sugar (optional)

Directions

Step 1

Position a rack in middle of oven; preheat to 350 degrees F. Lightly grease baking sheets; set aside.

Step 2

In a food processor combine sugar, lime peel, and fresh ginger. Cover and process for 2 to 3 minutes, scraping sides of bowl occasionally, until ginger is completely pulverized and mixture is thoroughly blended and smooth. Reserve 1/2 cup; transfer to a saucer to use as garnish.

Step 3

In a large bowl combine remaining lime-sugar mixture, butter, egg yolk, lime juice, corn syrup, ground ginger, lemon extract, baking soda, and salt. Beat with an electric mixer on low, then medium speed, until very well blended and lightened in color, about 1 1/2 minutes. Beat in half the flour on low speed just until evenly incorporated, scraping sides of bowl occasionally. Stir in remaining flour until evenly incorporated. If the dough seems too wet, stir in up to 3 tablespoons more flour; if too dry, stir in up to 1 teaspoon water.

Step 4

Shape dough into a flat disc; cut it into quarters. Divide each quarter into 11 or 12 equal portions. Shape portions into balls; roll in lime-sugar mixture and gently reshape. Space balls about 2 1/2 inches apart on prepared baking sheets; flatten to about 1/8- to 1/4-inch thickness with the bottom of a glass.

Step 5

Bake one sheet at a time for 6 to 8 minutes or until edges are light brown and cookies are not quite firm when gently pressed in the center. (For chewier cookies bake slightly shorter; for crisper ones, bake slightly longer.) Let cool 5 minutes to firm up. Using a spatula, transfer cookies to wire rack. Dust with powdered sugar; sprinkle with lime peel, and, if desired, coarse green sugar. Cool completely.

from the test kitchen:

Store at room temperature up to 3 days.

Freeze up to 1 1/2 months.