Lime And Pepita Sugar Cookies Food

LIME SUGAR COOKIES

Steps:

• 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.

LIME SANDWICH SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover or wrap dough, and refrigerate for at least 2 hours. If you are in a big hurry, freeze for a half hour.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
• Bake for 7 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• For the frosting: In a medium bowl, beat the lime juice, milk, confectioners' sugar and green food color until smooth and creamy. Add more milk or sugar if necessary to achieve a good spreading consistency. When cookies are completely cool, spread icing between cookies to make sandwiches.

LIME AND PEPITA SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line your cookie sheets with parchment paper, set aside.
• While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
• In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
• Add the eggs and mix well, scraping down the sides of the bowl as needed.
• Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
• In a medium size bowl, mix together the flour, pepitas, soda and salt.
• Gradually add the flour mixture to the creamed mixture mixing well.
• In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
• Using a heaping tablespoonful of dough, lightly form the dough into a ball and drop the into the sugar/zest mixture and roll lightly to coat.
• Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
• Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.

THE ULTIMATE SUGAR COOKIES

Steps:

• Set oven to 375 degrees.
• Prepare an ungreased cookie sheet.
• In a small bowl stir together flour, baking soda and baking powder.
• In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
• Add in egg, vanilla and almond extract; beat until well combined.
• Add in the creamed ingredients into the flour mixture; blend well.
• Roll rounded teaspoonfuls of the dough into small balls.
• Place the balls onto an ungreased cookie/baking sheet.
• Bake for 8-10 minutes or until golden.
• Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.

PEPITA SPICE COOKIES

Steps:

• Heat a heavy skillet, such as cast iron, over medium-low. Add pepitas, and shake skillet gently to move seeds around so they toast evenly and do not burn. Toast seeds until they are aromatic and barely take on color. Allow them to cool slightly. Pulse seeds in a food processor just until finely chopped.
• Beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add vanilla, cinnamon, ginger, nutmeg, allspice, salt, and chopped pepitas, and beat until well combined. Reduce speed to low, and gradually mix in flour, scraping down side of bowl as necessary. Divide dough into 2 disks, and wrap in plastic. Chill 90 minutes or up to 1 day.
• Preheat oven to 325 degrees. On a lightly floured work surface, roll 1 disk of dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet, and chill 1 hour. Repeat with remaining disk. Using a 2-inch almond-shaped cookie cutter, cut out shapes. Reroll scraps of dough, and cut more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart, and chill 15 minutes.
• Bake, rotating sheets halfway through, until golden brown around edges, 20 to 22 minutes. Let cookies cool completely on a wire rack. Dust lightly with confectioners' sugar. Cookies can be stored in an airtight container at room temperature up to 1 week. Dust again with confectioners sugar before serving, if desired.