Friday, July 19, 2013

Ginger-Lime Cookies

11/3 C granulated sugar
2 Tbls lime zest
1 Tbls fresh minced ginger 
¾ C + 2 Tbls butter, slightly softened
1 egg yolk
1½ Tbls fresh lime juice
1½ Tbls light corn syrup
3 tsp ground ginger
½ tsp vanilla
½ tsp baking soda
pinch salt
2½ C flour

Preheat oven to 350°.

Combine sugar, lime zest and fresh ginger. Process in food processor 2-3 minutes until ginger is pulverized and mixture is blended and smooth. Set aside 1/3 cup.

Combine remaining sugar-lime-ginger mixture, butter, egg yolk, lime juice, corn syrup, ground ginger, vanilla, soda and salt; beat until well blended and lightened in color. Add flour, half at a time until well incorporated. a little extra flour may be added if dough is still too wet -- you should be able to handle it and roll it into balls; refrigerating the dough for an hour may also help.

Roll dough into 1½" balls; roll balls in reserved sugar-lime-ginger mixture. Place balls, generously spaced, on lightly greased cookie sheets and press to flatten (about ¼" thickness) with the bottom of a glass. Bake 6-8 minutes or until edges just begin to brown. Let cool 5 minutes on tray so cookies firm slightly before removing to wire rack. Dust with powdered sugar, extra lime zest, and/or course green sugar.

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