Print Recipe

Lime and Pepita Sugar Cookies

RG

Ingredients

  • 2 cups plus 5 tablespoons granulated sugar
  • 1/2 cup softened butter
  • 2 tablespoons oil
  • Grated zest of 2 limes
  • 2 eggs
  • 1/4 cup lime juice
  • 3 1/2 cups all-purpose flour
  • 1/2 cup pepitas (hulled pumpkin seeds), chopped, toasted*
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions

  1. Heat oven to 350 degrees F. Line a baking sheet with bakers' parchment.
  2. Cream together 2 cups sugar, the butter, oil and zest of 1 lime. Add the eggs and mix well. Stir in the lime juice.
  3. Combine the flour, pepitas, baking soda and salt; stir to mix. Add to the creamed mixture; blend well.
  4. Combine the remaining 5 tablespoons sugar and the lime zest in a small bowl; stir well to distribute the peel evenly in the sugar.
  5. 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.
  6. Bake for 9 to 10 minutes, or until the edges start to brown.
  7. 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.


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