2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the butter and sugar until smooth and very fluffy.
- Beat in egg, vanilla extract, lime juice and lime zest.
- Gradually blend in the dry ingredients and toasted coconut.
- Roll rounded teaspoonfuls of dough into balls, and roll in sugar.
- Place on lined cookie sheets about 1 1/2 inches apart.
- Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the butter and sugar until smooth and very fluffy.
- Beat in egg, vanilla extract, lime juice and lime zest.
- Gradually blend in the dry ingredients and toasted coconut.
- Roll rounded teaspoonfuls of dough into balls, and roll in sugar.
- Place on lined cookie sheets about 1 1/2 inches apart.
- Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
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