A sturdy cookie with a lot of lime flavor! Lime Jewels are a great cookie to make to ship or just to present on your holiday cookie platter!
Today is our last Secret Recipe Club post for 2012. The group has decided that it would be best to take a break for the month of December and give ourselves the time we need for our families. Never fear though for we will be back in business for the month of January!
I decided that since it was our last post for this year and the holidays would be coming upon us in no time flat, that I would find a cookie recipe to share with everyone. I was assigned Lisa’s blog, “Cook Lisa Cook” to find and make something from. If you haven’t been to Lisa’s blog before, you are missing out. She has an amazing array of recipes and each post has a picture of Maisie enjoying the fruits of Mom’s labor and love.
I chose these lime jewels for one main reason. I love lime. They are so simple to put together and the only bad thing about them is they disappear way to fast! These are a perfect cookie for holiday gifts and cookie exchanges. They hold their own and are absolutely perfectly round, crispy on the outside and chewy on the inside. They are a cookie everyone will love! Especially me 🙂
Make sure you check out the links below the recipe to see all the other posts from Group A’s Secret Recipe Club Members this month!
Lime Jewels (2 WW Points Plus)
Author: Grumpy’s Honeybunch
Serves: 2 dozen
These crispy on the outside, chewy on the inside jewels are bursting with lime flavor and only 2 WW Points per cookie!
1-1/2 cups Flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, unsalted
1 cup sugar
1/2 teaspoon vanilla
1 large egg
Juice of 1 lime
Zest of 1 lime
Sift flour, baking powder, and salt together. Set aside.Using hand mixer, mix butter and sugar until fluffy. Add lime juice, zest, vanilla, and egg and mix until well blended. Add flour mixture and mix until incorporated. Cover and set in refrigerator to chill for at least 1 hour.When ready to bake, pre heat oven to 350 degrees. Using small cookie scoop, scoop 1 tablespoon of dough and roll to form a ball shape. Coat with sanding sugar and place on parchment paper lined cookie sheet. Flatten cookie with bottom of glass that you have dipped in sugar first. Bake cookies 8-12 minutes (I went about 10 minutes). Cool slightly before removing from cookie sheet. Store in a cool, dry place (if they last that long!)
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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