Monday, August 30, 2010

Lime-Pepita Sugar Cookies

I love this unusual cookie.  First, it's a sugar cookie that doesn't involve rolling and cutting which I think is huge.  Easy peasy.  Second, its got these cool add-ins, zesty lime and earthy pepitas scattered throughout.  Third and most important, the results are delish!  A crispy, chewy sugar cookie with a sophisticated edge.

Lime-Pepita Sugar Cookies
Origin, Rebar: Modern Food Cookbook

Notes:  I found the baking time of 8 minutes too short.  I needed at least 10 minutes in my oven.  You don't want to brown the cookies, but the insides need to be cooked properly.  You might want to double the recipe as it only makes 12 cookies...I figure if you are going to go through the trouble and wash all those dishes, you might as well.

1 cup granulated sugar
1/4 cup unsalted butter
1 tablespoon vegetable oil
zest of 1 lime
1 large egg
2 tablespoons lime juice
1 3/4 cups unbleached flour
1/4 cup pepitas (raw green pumpkin seeds), toasted and roughly chopped
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350 degrees.

In a large bowl, cream the sugar, oil, butter and lime zest until light and fluffy.  Add the egg and lime juice, and beat together to incorporate.

In a separate bowl, whisk together the flour, pepitas, baking soda and salt.

Add the dry ingredients to the wet ingredients and stir to incorporate.  Add the pepitas and mix through the dough.
Drop golf ball sized spoonfuls of dough onto a cookie sheet leaving space in between to allow the cookies to spread during baking.  Press each ball of dough with the back of your spoon to flatten slightly, and sprinkle with a little granulated sugar.  Bake for 8 minutes (I would suggest 10 minutes at least just don't let them brown).  Cool cookies on a wire rack.

Makes 12 large cookies.

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