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When Weston brought his vegan girlfriend back over yesterday, I went to work again concocting dishes she could eat. I had limes left over from my lemon-lime marmalade canning fiesta, so I came up with this lime-alicious cookie–almost like a sugar cookie, but without the eggs. No milk, either. And I used margarine instead of butter. They passed the teenager test, so here they are!
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How to make Sweet, Sugary Lime Drops:
1 cup butter or margarine, softened*
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon finely shredded lime peel
2 tablespoons lime juice
2 1/4 cups all-purpose flour
*Add flour gradually if using butter–I haven’t tested this recipe using butter yet. Butter and margarine sometimes behave differently in a recipe, so slightly more or less flour may be needed when using butter. (They’re not vegan if you use butter, of course.)
In a large bowl, beat butter or margarine on high for 30 seconds. Add sugar, baking powder, salt, cinnamon, and nutmeg. Beat again. Add lime peel and lime juice–beat again.
Stir in flour gradually. Using a spoon. drop dough onto a greased baking sheet. Sprinkle the tops with sugar.
Bake at 350-degrees for about 15-18 minutes or till lightly browned on the bottom.
These are light, sweet cookies with a deliciously refreshing flavor of lime. (And, if you use margarine, they’re vegan-friendly!)
*Makes two to two and a half dozen cookies.
Got any favorite vegan-friendly dessert (or other) ideas? I’d love to hear them!
See this recipe at Farm Bell Recipes and save it to your recipe box.
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PS do you ever sleep?
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Weston is very lucky to have an imaginative mother to cook for his girlfriend. Many mothers who aren’t vegan would not go to the extremes you go to! He knows that, right?
and that should be worth a few chores to him 
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YUM.
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FYI — most margarines have dairy in them — even the ones that say 100% vegetable oil. Earth Balance is totally dairy free. I am allergic to dairy — so I have to be really careful — and have been surprised to discover just where dairy lurks.
I have a number of Vegan websites/blogs — would you like those?
Lori
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I also had to tell you that I made the strawberry-lemon marmalade using your comments. I put in the 1 cup lemon peel with added pulp, but I ended up putting in 3 Tbsp. of lemon juice! because I really wanted the lemon to stand out. And you know what? I got a spread that tastes exactly like strawberry lemonade! hahaha! It’s pretty tasty and a nice change from regular strawberry jam. (I also added 2 1/2 cups more strawberries because I thought it looked like maybe too much lemon peel – but I needed to add more pectin. The spread isn’t nearly as thick as it needs to be. Oh well!)
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Here’s link: http://southernfood.about.com/od/chocolatecakes/r/bl01018c.htm
They made this during the war when it was harder to get eggs and such.
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Lori
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Made 35 biscuits (cookies to you!) and I just HAD to taste test 2. Yum!
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I want to give this recipe a try… not for the vegan factor, but because of the limes. So, without eggs, what does it do to the cookie texture…? just wondering.
They look delicious!
And I love your blog name!
Thank you for sharing this recipe.
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The slight nuttiness works with many cookies. I especially like it in oatmeal cookies. I have also used a heaping spoon of silken tofu to replace an egg in baked goods, the kind in asceptic packaging (mori nu?)
I was vegan for a year. I found that margarine here rarely contains dairy, but does not work like butter in most recipes. Earth balance baking sticks work like butter in recipes (although I reduce the salt in the recipe because I find it salty).
Another note, watch the label of soy based cheeses, as most contain cassein. At least the ones available here.