The life and times of a 53-year-old, divorced, childless female trying to make sense of life and love in the 21st Century (aren't we all?).
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.
CARIBBEAN LIME COOLERS
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)
1/4 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.