Recipe: Lime Sugar and Giant Lime Sugar Cookies (not Dancing Deer)

Lime Sugar (not Dancing Deer)

This sugar recipe can be used for sprinkling on fruits, added to iced tea or lemonade, or even sprinkled on cakes and cookies.

6 limes
2 and 1/4 cups sugar

Remove zest from limes in thin strips using a vegetable peeler. Cut away any white pith from the zest (it imparts a bitter flavor).
Chop zest and then grind in a food processor along with the sugar until the mixture is pale green with bits of zest still visible.
Store in an airtight container in the refrigerator.
Makes about 2 1/2 cups.

Giant Lime Sugar Cookies (not Dancing Deer)

2 cups all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
6 tablespoons butter, softened (no substitutes)
6 tablespoons vegetable shortening
1 1/2 cups sugar, divided
2 tablespoons light corn syrup
1 large egg
1 teaspoon vanilla extract
3 tablespoons plus 1/2 teaspoon grated lime peel, divided (about 4 limes)

1. Whisk together flour, cornmeal, baking soda, cream of tartar and salt in a large bowl. Set aside.

2. Beat butter, shortening and 1 cup sugar in a large mixer bowl on medium-high speed until light and creamy, 2 to 3 minutes. Beat in corn syrup, then egg until combined. Beat in vanilla and 3 tablespoons lime peel, scraping side of bowl until blended. At low speed, beat in flour mixture just until combined. Cover and refrigerate dough 1 hour.

3. Heat oven to 350?F. Mix together 2 tablespoons sugar and remaining 1/2 teaspoon lime peel in a small bowl until well combined. Set aside.

4. Spread remaining 1/3 cup sugar on a plate. Line 2 cookie sheets with foil. Fill a 1/4-cup dry measuring cup with dough. Shape dough into a ball; then roll in sugar. Place on prepared cookie sheet. With bottom of a glass, gently press top of ball into a 2 1/2-inch circle. Repeat with remaining dough and sugar, arranging 4 cookies on each cookie sheet. Bake cookies until edges begin to color, 12 to 15 minutes. Cool cookies on pan 5 minutes. Sprinkle warm cookies with lime-sugar mixture. Transfer to wire racks and cool completely. (Can be made ahead. Freeze in airtight container up to one month.) Makes 12 cookies.