Cinco de Mayo is just around the corner, and I have some zesty little cookies that are guaranteed to make your fiesta 100% cuter!
These citrus slice lookalikes are delicious butter cookies loaded with aromatic lime zest. I like to make the dough ahead of time and store it in the refrigerator, that way I can slice and bake the cookies at my convenience. There are a few steps to shaping the dough but it’s not difficult – I promise! And to ensure your complete success with this recipe I’ve made a video tutorial for you to follow.
See? Not difficult!
After slicing the dough into rounds, use the back of a butter knife to make inpressions in the cookies mimicking citrus segments (just make a line – don’t cut all the way through!). At this point you can leave the cookie whole for a ‘lime wheel’ appearance, or cut them in half to make wedges.
Chill the cookies well before they go into the oven and they’ll retain their colorful appearance and shape. They bake at a high temperature for just a few minutes which means they won’t brown much at all.
This recipe makes dozens of cookies, but because they are slice-and-bake the work goes quickly!
I think these would make adorable party favors packaged in cellophane bags. Or, you can add some novelty to your margaritas with a cookie ‘lime wheel’ on the side!
Zesty Lime Slice Cookies
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- Lime zest from 2 limes about 1 1/2 tablespoons
- 2 teaspoons lime extract or a few drops of lime oil
- 2 eggs
- 3-4 cups 360g-480g all-purpose flour
- Dash salt
- Neon green food color
- Green sanding sugar
- In the bowl of an electric mixer beat the butter, sugar, lime zest, extract and eggs on medium-low speed until well combined. Add flour and salt; beat until soft, non-sticky dough forms. You should be able to handle the dough without it sticking to your fingers. If dough is sticky, beat in additional until the dough comes to the correct consistency.
- Shape dough into a ball and remove 1/3. Roll into a ball and cover with plastic wrap. Chill for 15 minutes. Return 2/3 dough to the mixing bowl and add green food color. Remove dough from bowl. Divide green dough in half and roll each portion to 6-inch batons. Chill until firm, about 30 minutes.
- On lightly floured work surface, roll plain dough into a rectangle. Place a roll of green dough on the plain dough. Roll plain dough in a single layer around green dough. Cut away excess dough; reserve scraps for second green dough portion. Repeat process with remaining green dough and remaining plain dough.
- Place green sanding sugar on plate; roll dough batons in sugar until completely coated. Wrap sugar-coated dough logs in plastic wrap and freeze until semi-solid (they’ll slice easier!).
- Preheat oven to 400°F. Line cookie sheets with parchment paper.
- Cut chilled dough into 1/4-inch-thick rounds. With the back edge of a butter knife, score “segment” lines into each round, making only indentations (do not go all the way through). Leave whole for “lime wheels” or cut rounds in half; place on cookie sheets.
- Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.