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Read 10 reviews
Published: 01/01/2008inquick and easy
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Mouth-puckeringly tart AND satisfyingly sweet, these crunchy, sugar-coated cookies are bound to quickly become a family favorite.
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At a glance
- Prep
- Bake
- Total
- Yield
- 3 dozen cookies
Ingredients
Cookies
- 3/4 cup (12 tablespoons) unsalted butter
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons Key lime juice
- 1/8 teaspoon lime oil
- 1/8 teaspoon sour salt (citric acid) (See "tips", below.)
- 1 large egg
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
Coating
- 1/8 teaspoon sour salt (citric acid) (See "tips", below.)
- 1 cup glazing sugar or confectioners' sugar
- 2 tablespoons white edible glitter (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease (or line with parchment paper) a baking sheet.
- In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder until well-blended. Beat in the lime juice, lime oil, sour salt (citric acid), and the egg. Blend in the flour thoroughly.
- Beat in the lime juice, lime oil, sour salt (citric acid), and the egg. Blend in the flour thoroughly.
- Roll the dough into 1" balls.
- Bake the cookies for 14 to 16 minutes, until the cookies are browned on the bottom.
- Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
- Mix together the sugar coating ingredients in a pan or bag.
- Gently shake and roll the still slightly warm cookies in the sugar until coated.
- Allow the cookies to cool completely, then repeat, coating again with the sugar.
- Store, well-covered, at room temperature for up to a week. If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.
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Tips from our bakers
- Sour salt (citric acid) is what gives the cookies their sour bite; if you want less tang, use just a pinch.
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Bake and learn: Read our complete guide to Sourdough
Reviews
(1-10 of 10)
Love this recipe. Easy and delicious. A great light, refreshing summer treat....or, any time of year. I froze them and they came out of the freezer as perfect as fresh baked. Flavor even more intense. Added a drop of green food gel to powdered sugar and put it through my food processor and it had the nicest faint green hue.
03/10/2015
srusk fromModesto
Agree with all super comments below. Recipe is definitely a keeper even if one doesn't have lime oil or sour salt. It still works perfect using all the other listed ingredients. I tossed in some fresh lime zest to make up for no lime oil. Then used KA's non-melting powdered sugar and put two drops of green food gel coloring in and mixed well before rolling the cookies in it. Big hit.
11/29/2012
Metra fromHugo, OK
Tripled the citric acid. At least. Put a drop of green food color in the dough and some green sugar in with the powdered sugar, citric acid and edible glitter, and shaped them into half moons -- I also made Russian Tea Cakes and we had to be able to tell them apart. They got rave reviews from everybody. This is definitely a keeper recipe.
11/20/2012
M Prinke fromElgin, IL
Fantastic taste. I made this for the first time and they are pretty and go great with tea!
06/23/2012
Anonymous Baker
I live in the Southwest where Mexican wedding cakes are very popular. I had a co-worker reach for a cookie commenting "I love these things". After the first bite he gave me a double take since it was not what he was expecting. The first words out of his mouth were "That was amazing". I am going to make them in a lemon, key lime and orange flavors and use color sugar sprinkles to identify them. Great website! This is the only time I wished I lived in the Northeast. Just to be closer to the product center.
04/23/2012
Anonymous Baker
I make these at Christmas and summertime. They go great for both seasons. Adults seem to like them more. I do the recipe exactly as stated and they come out perfect. I also like to make large batches, freeze and take out as needed. They freeze beautifully.
10/04/2011
Anonymous Baker
Made these with a few limes that had ripened on my tree out back. I also used a little *extra* citric acid for a little more punch. Didn't have the lime oil so I just grated the zest from one of the limes. Perfection!
08/28/2010
Anonymous Baker
I cooked these for my husbands coworkers and they all loved them. I knew my husband would he likes sweet and sour candy and isn't much on sweets, but he can't get enough of these. They were very easy to make and with it being so hot out I knew everyone in the shop would like these. Thank you again King Arthur employees for another great receipe.
12/24/2009
violinnm fromHouston TX
I made a batch of these to share with neighbors as a Christmas gift. They were very well received, with one neighbor wanting the recipe.The recipe is clearly written and easy to follow. The cookies are pretty, smell lovely and taste even better.Thank you for a great recipe.
09/01/2009
Ruth fromSchwenksville Pa
these are the best cookies . I get requests for the recipe all the time. So refreshing and different from the usual sweet stuff.
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