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!
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.