I love citrus desserts, and on most days, given the choice I will most readily choose a citrus dessert over a chocolate one. I find them to be uplifting and energizing. I also love adding nuts to sweets, and pecans, because of their inherent subtle sweetness, are an excellent choice for adding some crunchiness to baked goods.
These Pecan and Lime Sugar Cookies are easy to make and are a great addition to your cookie tray for the holidays. They have great flavour and a really nice crunch. The recipe for these cookies is from Food and Drink magazine, I only did minor alterations to the ingredients.
Pecan and Lime Sugar Cookies
- 1 large lime
- ½ cup unsalted butter softened
- 1-½ cups granulated sugar
- 2 eggs
- 1-1/2 tsp. pure vanilla extract
- 2½ cups all-purpose flour
- ¾ tsp. baking soda
- ½ tsp. salt
- 1 cup toasted pecans coarsely chopped
Position a rack in the middle of your oven and preheat it to 350°F.
Line two sheet pans with non stick baking mats or parchment paper.
Zest lime; squeeze 3 to 4 tbsp lime juice, set aside.
In a bowl, combine flour, baking soda and salt.
In the bowl of a stand mixer, using the paddle attachment, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating until each egg is incorporated.
Add the vanilla, zest and juice of the lime; beat until lightened.
Stir in the flour mixture along with the pecans.
Using a cookie scoop, scoop cookie dough and drop 2 inches apart on lined baking sheet. Bake for 10 to 12 minutes or until edges are lightly golden.
Let cookies cool on the baking sheet for a few minutes then transfer them onto cooling racks to cool completely.
Cookies can be kept at room temperature for 3 to 4 days. They can also be frozen, just wrap them up well and store them in an airtight container. Remove the cookies from the freezer a few hours before serving them.