Feed Me A Lime

Basil Lime Cookies with Key Lime Cane Sugar



As summer is approaching, I thought some sort of lime cookie would be extremely appropriate, and one of my favorite desserts is key lime pie. The basil adds an underlying savory note, while the lime does not overpower the palette. The addition of lime juice makes the dough a bit softer in texture, and overall, the cookie dough base reminds me of a sugar cookie. With the key lime cane sugar exterior, these cookies are a great play on a mojito (without the strong mint tones). I am really enjoying experimenting with citrus and various fruits, and this is definitely a great way to get a sweet fix. This cookie would be a fun compliment to any sort of entertainment party, and will really impress your guests.

Recipe found here: http://betsylife.com/2012/02/13/src-basil-lime-cookies

(my adaptations are in bold)

Basil Lime Cookies recipe from Big Fat Baker

  • 1 stick unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • Zest of 1 lime (about 1 tbsp)
  • Juice from half of a lime
  • 1 1/2 tsp very finely chopped fresh basil leaves
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • key lime cane sugar (for rolling) (I found it at HomeGoods in clearance on a whim! Turned out to be quite useful.)
  1. Pre-heat the oven to 375 degrees Fahrenheit and line the cookie sheets with a silicone mat or parchment paper. (I used a silpat mat, and it worked wonderfully).
  2. In a stand mixer, cream together the butter and sugars until light and fluffy.
  3. Mix in the egg, vanilla, zest, basil and lime juice. Mix together until fully combined.
  4. In a separate bowl, sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.
  5. Roll 1 tbsp of dough into a ball. Toss each dough ball with key lime sugar cane. Repeat with remaining dough. Place about 1 inch apart on the lined cookie sheets. Flatten the dough, so each raw cookie is about 2 to 3 inches in diameter.
  6. Bake 8 to 12 minutes, depending on the size of your cookies/oven. (I baked them for 9 minutes, until the bottoms were a bit golden brown).
  7. Remove immediately from silpat mat (or liner) and allow to cool on a cooling rack for 1 to 3 minutes. Store in an air tight container. 





Some other ideas to play around with:

  • Adding Patron Silver tequila to the dough
  • Using mint instead of basil, or in addition to, if you desire a stronger herbal flavor