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Patricia’s Lime Sugar Cookies

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Lemon Sugar Cookies

Do you remember the giant lemon sugar cookie recipe that I posted in August? You might not have even noticed it because the recipe was just kind of stuck at the bottom of my Lemon Tips and Tricks post. Well I really should have dedicated an entire post to those cookies because they were really amazing! Luckily, Patricia, of the wonderful Brazilian food blog Technicolor Kitchen, did it for me! But Patricia added an exciting new twist and turned them into Lime Sugar Cookies!

When I was in Sicily, limes were ridiculously expensive in our grocery store on the military base and were almost impossible to find anywhere else since lemons and oranges are the citrus fruits of choice in Italy. But now that I’m back in California where limes are generally about 10 cents each, I will be using them much more often! I love the flavor of limes and I know that it will be really great in these cookies!

Go check out Patricia’s beautiful lime cookies and be sure to let us know if you give either version a try! I also think an orange version of these would be wonderful. If anyone wants to give it a try and then blog about it, let me know so that I can link to the recipe!

Reader Interactions

Comments

  3. Rachel says

    10 cents for a lime! here in Baltimore it is more like 3 for a dollar and that is on sale. sometimes they are almost $1 a piece. i bet a tangerine version would be yummy.
    Reply

  4. Ruby says

    Mmmm, lime flavored cookies....mmmmm Emma just previewed the picture and said "mmm Mommy yummy cookie"! We made butter and persimmon cookies the other day and they were yummy too. :)
    Reply

  6. Nicole says

    Rachel: It seems like they are regularly on sale here 10 for a dollar! I got so excited when I first went out shopping that I bought a bunch of them even though I wasn't planning on using limes for anything :-) Ruby: Ah, Emma's so cute! I haven't made any persimmon cookies yet but I plan on trying the one you sent me soon. Is that the recipe you used this last time or do you have a new one? I see persimmons everywhere I go right now! Patricia: Thank YOU for writing about my recipe :-) I'm so glad you liked it and I can't wait to try your version soon! My favorite thing about foodblogging is the sharing of ideas and learning new things from the experiments of others!
    Reply

  7. Kalyn says

    Ten cents each! I knew I was living in the wrong place. I buy the big bags of limes at Costco, but even then the limes are more than that. I can't use the big bags up soon enough, but I squeeze out the juice and freeze it, which is pretty convenient when you're making something that just needs a little lime juice.
    Reply

  10. Ruby says

    Nicole it was one and the same! You should try it, was very yummy! I only made 2 dozen but they were gone within the span of 2 hours. LOL
    Reply

  13. Allison says

    I tried a version of your sugar cookie with clemintines tonight. Here's the link to my post: http://creditcardhell.blogspot.com/2007/11/clementine-sugar-cookies.html
    Reply

  14. Farmgirl Susan says

    So funny. My mother brought us a bunch of limes from her tree when she visited from California earlier this month, and the other day I decided I should try making a lime version of my lemon butter cookies that Joe loves so much. I may have to try these instead--or as well! :) P.S. Backing up a bit to your pumpkin muffin post--I did a double take at the photo because the muffins looked so much like my pumpkin muffins (thanks for the link to my recipe). Yours sound wonderful, and I love that you used whole wheat flour. I never thought to add cranberries to them--what a great idea!
    Reply

  16. cramped kitchen says

    I tried these cookies, but didn't have cream of tartar when I was cooking them...So I modified them a little bit and they were delicious. http://www.crampedkitchen.com/2009/05/lime-infused-sugar-cookies.html
    Reply

  17. Denise says

    I made these cookies today and they weren't very lime-y. I'm going to drizzle them with lime icing and see if that helps. I even increased the lime peel and juice after I tasted the first batch and still not very lime-y. Maybe peel differs in intensity? Mine were Mexican limes widely available in southern California.
    Reply

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