Las Cruces New Mexico Lime and Pepitas Cookies recipe post

[Guest guest]

Got this recipe years ago from an in-law in Las Cruces. One or two of these

taste so good after a Mexican meal.

 

 

 

Las Cruces New Mexico Lime and Pepitas Sugar Cookies

 

 

 

2 cups plus 5 tablespoons granulated sugar

1/2 cup softened butter

2 tablespoons oil

Grated zest of 2 limes

2 eggs

1/4 cup lime juice

3 1/2 cups all-purpose flour

1/2 cup pepitas (hulled pumpkin seeds),

chopped, toasted (see note)

1 teaspoon baking soda

1 teaspoon salt

 

Preheat oven to 350 degrees F. Line a baking sheet with bakers' parchment.

 

Cream together 2 cups sugar, the butter, oil and zest of 1 lime. Add the eggs

and mix well. Stir in the lime juice.

 

Combine the flour, pepitas, baking soda and salt; stir to mix. Add to the

creamed mixture; blend well.

 

Combine the remaining 5 tablespoons sugar and the lime zest in a small bowl;

stir well to distribute the peel evenly in the sugar.

 

Using heaping tablespoonfuls or a cookie scoop, drop balls of dough into the

sugar/zest mixture and turn to coat. Place on the baking sheet. Flatten each

ball with 2 fingers, first in one direction, then at a 90 degree angle to the

first to form round disc-shaped cookies about 1/4-inch thick. Bake for 9 to 10

minutes, or until the edges start to brown. Remove with a spatula to a wire rack

to cool.

 

Yields about 3 dozen cookies.

 

NOTE: To toast pepitas, heat them in a dry heavy skillet. Toss or stir so they

won't burn. When they begin to smell toasty, they're ready. Cool before adding

to dough.

 

 

 

" I guarantee you, this place will

blow your mind. "

Source: Norman Whitfield

Psychedelic Shack

 

 

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