Lime Flowers

Sweet Sunday Yummy Lit Review:
Lime Flowers

Lime : Tart. Vitamin C. Antioxidant. Electric green. Aromatherapy ingredient. Excellent flavour for potato chips. Robbie Williams' description of the English.

It was only a few hours ago that I decided to add 'a main ingredient in delicious and crisp cookies' to this fruit's definition.

Martha's Lime Flowers:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup granulated sugar
2 tablespoons finely grated lime zest
3/4 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 cup fresh lime juice
Confectioners' sugar, for dusting (* I omitted this)


Sift together flour, baking powder, and salt into a bowl.

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.

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.

Working with one half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes 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.

Preheat oven to 325*F. Bake until cookies are set, 12 to 13 minutes, rotating sheets halfway through. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies.

Recipe provided by: Martha Stewart's Cookies (2008), p 251.

This recipe surprised me. I wasn't sure what to expect from lime cookies. Too sour? Too bitter? Not enough flavour? No eggs? How would these turn out?

Lime Flowers are extremely flavourful. Sweet and sugary, crisp and crunchy.

The perfect way to bring in this week's long weekend in Canada.