As our time in Spain was dwindling in late May, I began to think more about using up pantry items. Here is another recipe that was created to use up pantry ingredients I purchased for our time in Spain. I wanted to use up the flour, sugar and a lime that I had sitting around. Unfortunately, I had only a little butter that I needed for the remainder of the week so I improvised and used reduced table cream. I figured if you could make cookies using olive oil, then you should be able to make cookies using cream, but I only had table cream which is generally about 18% fat so I reduced it about half in volume which I was hoping would give me about 36% fat or at least more than 18%. The cookies turned out delicate, not crumbly and slightly chewy. JT thought some coconut would be lovely in them so perhaps I’ll try that next time. I would have liked a little more lime flavour so I upped the zest in the recipe below because I only had one lime, two I think, would be perfect.
A deliscious, chewy cookie.
Lime Sugar Cookies
A KitchenInspirations Original Recipe
Makes about 24 cookies about 5 cm in diameter
Ingredients:
- 270 g all-purpose flour
- 5 g baking soda
- 2.5 g kosher salt
- 251 g granulated sugar, plus more for rolling
- 78 g reduced table cream (see notes)
- 2 large eggs
- 2.5 mL vanilla extract
- 15 mL lime juice
- Zest of 2 limes
Directions:
- Whisk together the flour, baking soda and salt and set aside.
- Combine the sugar, table cream, eggs, vanilla, lime juice and zest and mix well.
- Pour the dry ingredients into the wet and just fold in so that there is no visible flour. Set in the freezer for 30 minutes.
- Preheat the oven to 350° F. Drop about 15 mL cookies (about a tablespoon) onto a parchment-lined sheet bake for 8-10 minutes. Allow to cool completely.
Notes:
- For the table cream in this recipe, pour 250 mL table cream into a heavy bottom saucepan and reduce on high heat until about half (about 30 minutes), stirring occasionally so it doesn’t over boil. Cool completely.
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