Here's a slightly different lime cookie. I was really looking for a vehicle to include dried lychees in a cookie, but you can easily leave them out. Pictures here: http://cavecibum.blogspot.com/2007/07...
Lime and Lychee Crisps
1 cup sugar
zest and juice of 5 limes
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 tsp vanilla extract
2 cups flour
1/2 tsp baking powder
1/4 tsp coarse salt
15 dried lychees, finely chopped and tossed with a pinch of flour
In a stand mixer, mix sugar and lime zest using the paddle attachment until combined. Add butter and mix on medium until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low and add flour, baking powder and salt slowly. Add chopped lychees to distribute.
Divide dough in quarters, placing each quarter on a large piece of wax paper. Press dough into a log, using the wax paper to compact. Wrap completely in the wax paper and freeze for 30 minutes or until firm.
Preheat oven to 325 degrees. Remove only one piece of dough from the freezer at a time. Unwrap from paper and cut slices about 1/8 inch thick. Arrange on a lightly greased baking sheet and bake for 10-15 minutes. Make sure to move the pan up to the higher rack early so the cookie bottoms don't brown too much. The cookies should remain light in color for better taste. Cool on wire racks.
3/4 stick (6 tablespoons) unsalted butter, softened
2 tablespoons cold vegetable shortening
1 cup granulated sugar
1/2 cup lime sugar (recipe follows)
1 large egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Beat together butter, shortening, granulated sugar, and 2 tablespoons lime sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. Sift flour, baking powder, and salt together over egg mixture, then beat on low speed until just combined.
Form dough into a 10-inch log (2 inches in diameter) on wax paper, then wrap in wax paper. Chill dough until firm, at least 4 hours.
Preheat oven to 375°F.
Remove wax paper and cut log into 1/4-inch-thick rounds. Bake cookies 1/2 inch apart on ungreased baking sheets in batches in middle of oven 10 to 12 minutes, or until pale golden. Immediately transfer with a metal spatula to a rack set over a sheet of wax paper and sprinkle tops with remaining lime sugar. Cool cookies.
• Dough can be made 2 days ahead and chilled, wrapped well in plastic wrap.
Lime Sugar recipe:
2 1/4 cups sugar
Remove zest from limes in strips with a vegetable peeler and cut away any white pith from zest (pith imparts a bitter flavor). Chop zest (about 1/2 cup), then grind in a food processor with sugar until mixture is pale green with bits of zest still visible.
• Lime sugar may be made 3 days ahead and kept, chilled, in an airtight container.
• The sugar becomes aerated in the food processor; do not pack when measuring.
• If you really like a "punched up" lime cookie, add more zest and some lime oil to the cookie dough and also a drop into the sugar mixture,
re: sarah galvin
You could make a half recipe of the Lime sugar, if you think it sounds like too much. It keeps well in the fridge, if you have left over. You can also use the same Lie Sugar to line the rim of glasses for drinks like a Margaretta, etc.
I've never made these cookies as a sandwhich cookie, but it's a great idea! Dark chocolate granche would be nice! So would a coconut flavored frosting.