Dec 3, 2010

Lime Stars

These lime stars are amazing. They are slightly crisp on the edges and really chewy. They have a LOT  of lime flavor. They cookies use both zest and juice in dough. I really liked how they tasted like summer, they were so fresh tasting among all the dense, rich, filling flavors of winter/Christmas. Plus, limes are in season now so they are inexpensive and have a ton of flavor.

This is a Martha Stewart recipe and you can cut out the cookies in any shape that you want. WARNING: This cookie dough is really soft! Please be aware that you may have to put it in the freezer often. You roll the dough between layers of parchment. I found that after rolling the dough out I placed it back in the freezer for a few minutes and then cut the stars on the parchment, I then removed the scraps of dough and left the stars in the original places that I cut them and put that piece of parchment on a cookie sheet and into the oven.

I'm not going to lie...the dough was a little tricky to work with and more than once I became frustrated. However, upon tasting the final result I can honestly say that I would make these again in a heartbeat. They are so goooooood. I love citrus/lime flavors and I felt that these cookies were a home-run. Apparently all the other cookie eaters at the exchange did as well because I made a double batch of these and I didn't even get one at the cookie exchange.


Makes about 2 dozen.
  • 2 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 cup granulated sugar
  • 2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total)
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting


  1. Sift together flour, baking powder, and salt into a large bowl; set aside.
  2. Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
  3. On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
  4. Preheat oven to 325 degrees. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; re-roll, and cut.
  5. Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies. Cookies can be stored in airtight containers at room temperature up to 3 days.

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