These are wonderfully "puckery" for those who like lime. They also keep and ship very well. You can also just bake a couple of dozen and freeze the dough -- just make sure you have some nice pretty cilantro leaves on hand when you want to bake them.
These make a crunchy, not chewy cookie. They are a nice cookie for a cookie plate, offering something for someone who doesn't want chocolate!
- 1 c powdered sugar
- 1 c white sugar
- 1 c Crisco
- 1 beaten egg
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cream of tartar
- 3 minced cilantro
- 3 c flour (or maybe a bit more)
- 1 lime (rind and pulp, finely ground in food processor)
- extra white sugar
- pretty cilantro leaves
Sift dry ingredients together.
I whiz the 3-4 T. cilantro leaves (small stems OK to include, but avoid the big stems) in the food processor because it's less messy, and you're going to whiz the lime in the processor. For the lime, it helps to cut it in chunks before whizzing).
Cream shortening with sugars and egg. Add dry ingredients. The dough should be stiff.
Roll into balls, and flatten with a glass slightly greased and dipped in granulated sugar. Place a nice, pretty cilantro leaf in the middle of each cookie, and bake for about 15 minutes.
Makes about 4 doz. cookies.
Keywords: Dessert, Easy
( RG2054 )