There are people out there that will drive out of their way to the next town over when I post a photo of freshly baked chewy lemon cookies on my Facebook page to pick up their share (okay, maybe just two people but still … they know who they are) but … wait for it … I think these lime cookies might be a tad better. I poop you not peeps.
I’ve been making Sophistimom‘s (aka Jaime Richardson) chewy lemon cookie recipe for a few months now because they are just simply divine. And I had never used agave nectar in a recipe before. Scratch that. I had never used it period before trying out her recipe. It adds a different level of sweetness to the cookies that I can’t really explain, so you’ll just have to concoct yourself a batch to understand what I mean. If you use a little one-inch ice cream scoop you’ll get a ton (about 3 dozen) little perfectly bite-size cookies.
This time I decided to try making them with limes because … well … I didn’t have any lemons on hand. Someone I know was leaving town for a little while and dumped four limes on me, so I needed to put them to good use. Oh and satisfy my craving for something sweet.
Here is the recipe as posted on her blog with my substitution of limes. I also omitted the powdered sugar coating at the end (read on to see the possible effect of doing so) because I didn’t have any on hand.
– one stick of unsalted butter (8 tablespoons), at room temperature
– zest of 2 limes
– 1/2 cup of sugar
– 1/4 cup of agave nectar (available in the honey section at the grocery store, or in the baking aisle at Whole Foods)
– 1 teaspoon of baking soda
– 2 tablespoons of fresh squeezed lime juice
– 1 3/4 cups of unbleached all-purpose flour
– a pinch of salt
I usually make this recipe in the mixer but I have also done it by hand since the butter is soft enough, it just takes more mixing to make sure it’s well blended.
1. Preheat the oven to 35o degrees farenheit. Combine the butter, lime zest, sugar and agave nectar and mix for a couple of minutes in a mixer bowl on medium speed.
2. Stop the mixer and add the baking soda. Add the lime juice and get ready to watch it fizzle! Turn the mixer back on for a few seconds to get that mixed in.
3. Add the flour and salt, then mix for another minute to make sure the dough forms and everything is combined.
4. Use a one-inch ice cream scoop to make little balls spread out about 2 inches apart (these will flatten) on a baking sheet lined with parchment paper.
5. Bake for 10-12 minutes until they just start to turn brown. Let them cool on the pan for a couple of minutes before transferring them to a cooling rack.
So I mentioned not rolling them in powdered sugar after taking them off the pan like the recipe calls for in the lemon cookie recipe. I asked my husband the next night after he got some packed in his lunch that day what he thought of them (you know, lemon vs. lime) and he said he likes these better. But he said that he noticed that these are not as chewy as the lemon cookies. “These are harder on the outside,” he says.
My theory (and I am no scientist!) is that the powdered sugar used in the lemon recipe gets absorbed into the cookie as it completely cools, therefore it produces a slightly softer crust. Regardless, these are delicious! And super simple to make! And the recipe easily doubles, so have fun with this one!