Food recipes
Guyanese Lime Cookies
Guyanese Lime Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, nutmeg, ground spices, cinnamon, ground sugars...
Guyanese Lime Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
sugars, granulated
spices, nutmeg, ground
spices, cinnamon, ground
butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw
Directions:
Preheat oven to 350 F and prepare 3 sheet pans by lining them with parchment or Silpat liners.
In a medium bowl, whisk together flour, baking powder, salt, and the first listed amounts of nutmeg and cinnamon; set aside.
In a small bowl, combine the first amount of sugar, and the second listed amounts of nutmeg and cinnamon; set aside.
In the bowl of a stand mixer, cream together butter, remaining sugar, and lime zest until fluffy.
Add lime juice and beat until combined.
Add reserved flour mixture and mix to combine.
Use a #50 scoop to portion cookie dough into about 36 cookies.
Roll each portion into a ball and roll in reserved sugar, nutmeg, and cinnamon mixture.
Place them on the prepared sheet pans, leaving space in between (about 12 per pan).
Dip a glass with a pretty pattern on the bottom into the sugar mixture and gently press the balls into flat rounds.
Put pans into the oven.
Bake for 10-12 minutes.
Remove pans from oven and allow them to rest on the pans for 5 minutes before transferring to a rack to cool completely.
Store for up to a week in an airtight container.
Recipe adapted from allrecipes.
Makes 3 dozen cookies.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
sugars, granulated
spices, nutmeg, ground
spices, cinnamon, ground
butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw
Directions:
Preheat oven to 350 F and prepare 3 sheet pans by lining them with parchment or Silpat liners.
In a medium bowl, whisk together flour, baking powder, salt, and the first listed amounts of nutmeg and cinnamon; set aside.
In a small bowl, combine the first amount of sugar, and the second listed amounts of nutmeg and cinnamon; set aside.
In the bowl of a stand mixer, cream together butter, remaining sugar, and lime zest until fluffy.
Add lime juice and beat until combined.
Add reserved flour mixture and mix to combine.
Use a #50 scoop to portion cookie dough into about 36 cookies.
Roll each portion into a ball and roll in reserved sugar, nutmeg, and cinnamon mixture.
Place them on the prepared sheet pans, leaving space in between (about 12 per pan).
Dip a glass with a pretty pattern on the bottom into the sugar mixture and gently press the balls into flat rounds.
Put pans into the oven.
Bake for 10-12 minutes.
Remove pans from oven and allow them to rest on the pans for 5 minutes before transferring to a rack to cool completely.
Store for up to a week in an airtight container.
Recipe adapted from allrecipes.
Makes 3 dozen cookies.