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Wednesday, May 12, 2010

Lemon-Lime Cookies

I've been trying to use up a bunch of limes and lemons I bought recently. I had originally thought of doing a key lime pie and maybe another lemon meringue but never got around to it.

Last night, I started thinking about a recipe I love for lemon cookies. Then I thought it would be really simple to substitute lime. Then I thought, why not make lemon and lime together? After all, it seems to work for Sprite and 7-Up.

So, I pulled out my old recipe and made a few tweaks and voila! Lemon-Lime cookies.

This is pretty easy and I added some yellow and green food coloring which ended up being very subtle although in the unbaked cookies the colors were beautiful!

They're also very tasty with a great citrus flavor that is not too tart or overwhelming.

To do these you'll use the basic Lemon Cookie recipe below and make two batches. In the second batch you'll substitute lime for the lemon and add some green food coloring.

2 cups all-purpose flour
1 cup sugar
2-3 tbsp. Lemon Juice
1-2 tsp. grated lemon zest
1/8 tsp. baking soda dissolved in 1/4 cup water
1 egg
1 tsp. baking powder
1/2 cup shortening
2 tbsp. butter
several drops of yellow food coloring

Preheat oven to 350°F. Cream together shortening, butter and sugar. Beat egg thoroughly and add to sugar mixture and mix well. Sift together dry ingredients and add to mixture. Mix fully and add lemon juice and baking soda dissolved in water. Add several drops of yellow food coloring and mix. Add extra flour if necessary to get dough to consistency to be rolled out. Make second batch of dough substituting lime juice for lemon juice and green food coloring for yellow.

Shape dough into disk, wrap in plastic wrap and chill in refrigerator for 1 hour. Remove both lemon and lime dough from refrigerator and place on top of each other and knead lightly to create marbled effect. Roll out on floured surface about 1/4 inch thick and cut with cookie cutter or small wine glass. Place on lightly greased cookie sheet or silicone baking pad. Bake 18-20 minutes. Remove from baking sheet and let cool on wire rack.

Variation: Place lemon and lime layers on top of each other and roll out together. Roll up dough (like a jelly roll) and then cut in 1/4 to 1/2 inch slices and bake.

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