Lime Cookies, plus a giveaway!

Spring is upon us here in the south, trees are blossoming, the daffodils are blooming, the days are longer. It’s lovely. I’m celebrating the best way I know how - baking cookies.



Really, really good cookies. They might be my new favorite. They are sweet, with a little bit of tang from the lime zest, crisp and crunchy. Perfectly balanced, and perfect for a spring day, maybe easter brunch? They are also really gorgeous, pale centers, with flecks of green, and dark brown edges.

Also to celebrate, and because I like y’all so much, I’m giving away this lovely light blue Emile Henry pie dish, courtesy of CSN stores site, cookware.com. Check out all their awesome cookware, and also their home bars. Thanks CSN!



What to do to enter:
Enter once by leaving a comment on this post and a way to contact you if you don't have a blog.

Enter a second time by tweeting about the giveaway to @honeyandjam AND leaving a ANOTHER comment on this post.

Enter another time by posting about this giveaway on your blog AND leaving ANOTHER comment on this post.

No entries after 11 pm EST this Friday, April 2nd.

I’ll select one winner through random.org Saturday.



Tart Lime Cookies
makes about 60 cookies
The Modern Baker via So Good and Tasty

3 1/2 cups all-purpose flour
1 3/4 cups cane sugar or regular granulated sugar
1/4 teaspoon salt
zest of 2 large limes
12 ounces (3 sticks) unsalted butter, cut into 24 pieces
2 large eggs

sugar coating
1 1/2 cups demerara sugar (or just regular sugar)
zest of 1 lime

Mix the flour, sugar, salt, and lime zest in the bowl of a food processor. Pulse 10 times to reduce the zest to smaller pieces.

Add the butter and pulse until it is completely mixed into the dry ingredients, but the mixture is still powdery. Add the eggs and pulse until the dough forms a ball.

Turn out the dough onto a floured work surface and divide into two equal pieces. Form each into a cylinder about 8 inches long.

Clean any flour off the work surface and combine the demerara sugar and lime zest, working together with fingertips for a minute to release the lime flavor into the sugar. Pour the sugar onto the work surface in a wide line about 8 inches long. Roll one of the logs of dough in it to coat the outside completely. Repeat with the other log of dough. Wrap each log of dough in plastic wrap and refrigerate until firm, about 1 hour.

When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350˚F. Line cookies sheets with parchment paper.

Cut the logs of dough into 1/4-inch thick slices and arrange them on prepared pans about 1 inch apart on all sides. Repeat with the second log of dough, or wrap, freeze, and save it for another day.

Bake the cookies until they are firm and golden around the edges, 15 to 20 minutes. After the first 10 minutes, place the pan from the lower rack on the upper one and vise versa, turning the pans from back to front at the same time. Slide the papers off the pans to cool the cookies. If you only have one pan of cookies to bake, adjust the racks to the middle of the oven.

Store cookies at room temperature between sheets of wax paper in a tin or plastic container with a tight fitting lid.