Citrus Peace Offering

When the gracious and talented Helen of Tartelette announced that she was hosting Sugar High Friday, the monthly event created by Jennifer of The Domestic Goddess, with a theme of Citrus, I went into a citrus frenzy. Flipping through cookbook after cookbook, I looked for just the right recipe. This cake, that cookie, or those tarts? I was getting a little overwhelmed with choices when out of the blue my husband said, "You know what I miss? Those little lime cookies with powdered sugar on them."

Hmm, lime coolers. Yes, that could be good. Now for a recipe. My husband and I were on different computers in different rooms of the house IMing each other as we searched. I had a head start and each time he'd send me a link, it would be for something that I'd already looked at and rejected. I'd point out that powdered sugar was not an ingredient, and the links he was sending me with pictures of powdered sugar laden cookies were for cookies that you purchased. Due to the lag in IM, I was getting increasingly frustrated with the conversation. I ended up SHOUTING at him that he wasn't listening and I wasn't making the cookies. Then I slammed my laptop shut, the equivalent of stalking out of a door and slamming it behind you.



An argument over cookies? Rare, but it happens. But it didn't last. The next day in the paper I saw a recipe in the paper for lemon coolers. A sign from God to get over it? Yes. I dropped the pout, (actually it didn't last a full day), and modified the recipe to make it with limes and my husband was really pleased. A new favorite is born and peace reigns once again in the home of the cookie baker.

Lime Cooler Cookies

1 cup bleached all-purpose flour
3/4 cup confectioners’ sugar, divided
1 tsp finely grated lime zest
1 stick (1/2 cup) salted butter, softened
1/4 tsp vanilla extract

Adjust oven rack to lower-middle position and preheat oven to 350 deg. F. Line two cookie sheets with either parchment paper or Silpat.

In a medium bowl combine the flour, 1/4 cup confectioners’ sugar and lime zest. Add the butter and vanilla; beat, either with a mixer or a wooden spoon, until a dough forms.

Drop dough by generous teaspoons onto the cookie sheet, spacing evenly. Bake one sheet at a time for about 15 minutes, until cookie bottoms are golden brown. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Place the remaining 1/2 cup confectioners’ sugar in a quart or gallon-sized zip-loc bag. Working with a dozen at a time, drop cookies into the sugar and shake to coat. The cookies must be completely cooled, or the powdered sugar will form slag. The lime cookies can be stored in an airtight tin for up to 1 week, but most likely they’ll be eaten much sooner than that.