Thursday, July 25, 2013

Recipe--Caribbean Lime Coolers

While I'm at it, I thought I'd post my blue ribbon-winning recipe for Caribbean Lime Coolers.  This is a cookie that appears to be a soft sugar cookie but packs the subtle punch of lime and coconut.  I entered this in the Box Mix Adaptations class, in which you do just that; start with a box mix and start adding to it to create an entirely new product.


1-1 lb 1.5 oz pouch Betty Crocker Sugar Cookie mix
1/2 C coconut
1 T grated lime peel (one lime will give you plenty of peel)
3 T lime juice
6 T butter or margarine, melted (I use butter because you can't beat the flavor)
1 egg
1/4 C powdered sugar

Heat oven to 350 degrees.  In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg till soft dough forms.  Drop dough by level tablespoonfuls 2 inches apart onto lightly greased cookie sheets.  Bake 9-13 minutes (12 minutes was the magic time with my oven) or until edges are light golden brown.  Cool 1 minute; remove from cookie sheet.  Cool completely, about 15 minutes.  With small strainer, sift powdered sugar over cooled cookies.  Store covered at room temperature.

YIELD:  2 1/2 dozen cookies

TIP 1:  Use a cookie dough scoop (similar to an ice cream scoop, with the spring-loaded handle) to "measure" your dough.  It was darned near impossible to get nice rounded cookies using a spoon, but the cookie dough scoop did a great job.

TIP 2:  The recipe calls for 1/4 C powdered sugar to be sifted on top of the cookies, but you may not want to use the entire 1/4 C, as that creates quite a layer of powdered sugar.  Eyeball it and only use what you prefer.


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