I’ve been on a lime kick lately; last week I made a blueberry-lime pie that was to die for, and I’ve made three recipes of a black bean and quinoa salad that is full of lime juice and zest. Beautiful! I don’t know what it is about summer that makes me want to eat limes. Not lemons — those seem to belong to spring. Oranges to fall and winter; don’t ask me why. I’m weird. But I was looking for a lime cookie (yes, another one) and wanted it to be light, rich, and tart, with something raspberry as well. I know. I don’t ask for much. I looked at thumbprints, shortbreads, bars, and meringues, and then found this recipe. Perfect. I started back-to-school teacher meetings this week – urgh – and these were like little bites of my summer back again. I added lime juice to the cookie dough, as well as green food coloring. Because more lime is always better! 🙂 I also made fresh raspberry filling instead of using jam, which you can see at the bottom of the page.
Lime Cookie Dough
(add a couple drops green food coloring)
1 3/4 cup flour (add more if dough is sticky)
1 cup sugar
1/8 tsp salt
zest and juice from 1 large lime
1 1/2 sticks butter, cut into 12 pieces
1 large egg
Lime Sugar Coating
3/4 cup green crystal sugar
zest of 1 small lime
1 12-oz jar of your favorite raspberry jam or preserves
In the bowl of a large food processor, add flour, sugar, salt, food coloring (if using) and lime juice and zest and pulse 10 times to combine. Add butter and pulse until it is completely mixed with dry ingredients, but mixture remains powdery. Add egg and pulse until dough forms a ball. Remove dough and roll into a cylinder about 8 inches long.
In a small bowl, combine green sugar and lime zest and work together with your fingertips to release lime flavor into the sugar. Pour sugar onto parchment paper in a wide line, about 8 inches long. Roll dough cylinder in sugar until outside is coated completely. Wrap in plastic and refrigerate until firm, about 1 hour.
Preheat oven to 350 and set racks in upper and lower thirds. Cut dough log into 1/4 inch slices and arrange on baking sheets lined with parchment about 1 inch apart. Bake cookies until firm and golden around edges, about 15 minutes. Slide the parchment off the pans to cool cookies.
While cookies cool, bring the jam to a simmer in a small saucepan and simmer for 5 minutes to thicken (or make filling below, if using). If the jam isn’t seedless, pass it through a fine-mesh sieve. Spoon about a teaspoon of jam on the flat side of a cookie and top with a second cookie, gently pressing together. Dust with confectioners’ sugar.
Fresh Raspberry Filling