Florida’s cookies are a chill and slice cookie with zest and juice from key limes, dusted with confectioner’s sugar.
Florida usually makes me think of oranges, not limes. I’m not sure I’ve ever seen oranges incorporated into a cookie (though I’d love to). I do love key lime pie, so I was pretty psyched about this recipe. For some reason I kept thinking coconut was involved. Lime and coconut always go together in my mind (and in my glass with tequila, for preference, or a nice rum. Yum).
This is another should-be-gluten-free/didn’t-make-it-gluten-free recipe. It’s also egg-free! But not nut-free. They just love to put finely chopped nuts in their gluten-free stuff. Ah well, I love nuts, and the hubs can deal if they’re pulverized by my little food processor. There was only one problem:
I couldn’t find key limes.
True, I only looked in one grocery store. I just looked it up and peak season is July and August in the actual Florida Keys. I suppose I could have tried a few more stores, maybe a co-op or made the trek to the Whole Foods that’s about 40 minutes away, but I have a toddler, people. So a regular lime it is. I think it might have made a difference, though. So go with a key lime if you can find one. I went with this:
You only need 1 1/2 tsp of zest and 2 TB of juice, which is what you’ll get from one lime. Key limes are smaller, so you may need two of those.
I finally got some sea salt! I was going to get the fancy pink Himalayan salt, but my cheapness won out and I got a $2.99 container of Morton’s rather than a 3.99 much smaller amount of the pink stuff. I got coarse because I figure a lot of times it’s used for garnish, and I can always powder it up with my mortar and pestle if I need it fine.
They wanted to toast the pecans. You can do that in the oven, but why heat up the oven? I usually do it in a nonstick pan on medium, and just toss the nuts (or stir with a wooden spoon if you’re not into tossing; personally I’m not too good at it) until they smell toasty. Remember to immediately put them into a heat-resistant bowl when they’re done or they’ll carry-over cook in the pan.
The recipe didn’t say what dimensions to roll the two logs, so I just went by the size I wanted the cookie to be. It warned that they do spread, but they don’t spread a heck of a lot.
I’m not a fan of recipes assuming you know what to do. Pretend you’re talking to someone who’s baking for the first time. Not Amelia Bedelia level of precision, but it’s nice to include the fact that you should wrap the dough logs in something before putting them into the fridge. I used waxed paper, you can use that or plastic wrap.
The chilling for 30 minutes is supposed to make it easier to cut the dough without getting these squashy ovals, but it wasn’t enough time. Chill overnight if you want to be sure. Honestly, I’ve never gotten my log cookies to look round. You figure if you set them on a shelf to chill, they’re still going to have a flat side. I suppose you could wait until they’re a little firmer and roll them on the table (in their wrapping still) to round them out. Instead, I cut out squashy ovals and nudged them into shape on the cookie sheet. It worked out fine.
I got one of these powdered-sugar shakers so I wouldn’t have to spoon confectioner’s sugar into my tea strainer and knock on the side of it. The sugar wouldn’t come out unless I smacked the bottom, though.
These were really subtle. I really want to taste them with actual key lime to see the difference. The confectioner’s sugar topping is really necessary for the sweetness the way they are now. They are good, but they don’t really wallop you in the mouth with flavor like a key lime pie does.
But oh hey, how would they taste as the sandwich for a nice key lime curd or something? Hmm…
Tips and Suggestions
- Try with actual key limes.
- Try adding some powdered lime juice (King Arthur Flour sells it) for extra lime oomph.
- Let the dough chill overnight for firmer cutting.
- Make as a sandwich cookie with lime curd between the layers.
Georgia’s cookie is predictably peach, surprisingly pecan-free, and vegan. It’ll have coconut oil and sugar, and sweet potato! Looking forward to it.
All photos by Amber Sutton
Originally published at bakeonthru.wordpress.com