1/2 cup pepitas (hulled pumpkin seeds), chopped, toasted*
1 teaspoon baking soda
1 teaspoon salt
Heat oven to 350 degrees F. Line a baking sheet with bakers' parchment.
Cream together 2 cups sugar, the butter, oil and zest of 1 lime. Add the eggs
and mix well. Stir in the lime juice.
Combine the flour, pepitas, baking soda and salt; stir to mix. Add to the creamed
mixture; blend well.
Combine the remaining 5 tablespoons sugar and the lime zest in a small bowl;
stir well to distribute the peel evenly in the sugar.
Using heaping tablespoonsful or a cookie scoop, drop balls of dough into the
sugar/zest mixture and turn to coat. Place on the baking sheet. Flatten each ball
with 2 fingers, first in one direction, then at a 90 degree angle to the first to
form round disc-shaped cookies about 1/4-inch thick.
Bake for 9 to 10 minutes, or
until the edges start to brown.
Remove with a spatula to a rack to cool.
Yield: about 3 dozen cookies
* To toast pepitas, heat them in a dry heavy skillet. Toss or stir so they
won't burn. When they begin to smell toasty, they're ready. Cool before
adding to dough.