Lemon Lime Cookies
The lemon and lime mixture brings out the summery sunshine in these cookies, I had a lot of lemons and limes in my refrigerator, and I have not made these delicious cookies for a while.
They are sweet and buttery without the fat from the butter, they are healthy in a way since they are sugar free also…
.4 1/2 cups all purpose flour
.1 tsp baking powder
.1 tsp. salt
.2 cups coconut oil
.1 1/2 cups sugar substitutes
.4 tbsp. lemon zest
.4 tbsp. lime zest
.2 tbsp. vanilla extract
.6 tbsp. lemon juice
.2 tbsp. lime juice
.2 cups of powder sugar substitutes
.2 eggs room temperature
Preheat oven to 375
Line up three cookie sheets with parchment paper and set aside.
In a bowl of a stand mixer, combine the coconut oil and 1 1/2 cups of sugar, mix well until creamy.
Add eggs one at a time mixing well after each addition.
Add vanilla extract and mix well until mixture is fluffy, about 1 minute.
Sift flour; baking powder and salt, on low speed add the flour mixture in third and mix well after each addition.
Add 1 tbsp. of each, lemon zest and lime zest. Add 1 tbsp. lemon juice and mix for few seconds until all incorporated.
With a tablespoon dollop the cookie dough on to the prepared cookie sheets leaving 1-2 inches apart between them.
Pour the lime juice on to a flat plate, and add the remaining sugar in to another flat plate, dip the bottom of drinking glass in to the lime juice and then dip in to the sugar, flatting each cookie to about 1/2 inch each. Repeat until all the cookies are done.
Bake for 18-19 minutes depending on how chewy or crispy you want them.
Remove and cool in the pan for 5 minutes, carefully remove from the pan and cool completely on cooling rack.
Mix the remaining lemon juice, lemon zest, lime zest with the powder sugar, adding more sugar and lemon juice , or less depending on how thick or thin you want the glaze.
With a tablespoon drizzle the glaze on to the cookies evenly and let it stand for few hours or until the glaze is set. Enjoy!