Add the egg white, heavy cream, and vanilla, and beat until combined. Using a stand mixer, beat together butter, sugar and lime zest until pale and fluffy, about 3 minutes. Just weigh your flour directly from its storage container into the mixing bowl. In a medium bowl, whisk together flour, baking powder and salt set aside. It uses one less bowl! This way, you don’t have to pre-blend your flour and other dry ingredients before adding them to the wet portion of the dough.It ensures that your baking soda and salt are really well blended through the cookie dough and you won’t end up with any unmixed pockets of unpleasant-tasting dry ingredients.I do this with most recipes, and the reason is twofold: I add all of my dry “small” ingredients to butter before creaming it. In separate bowl, combine flour, baking powder. Add the eggs 1 at a time and the lime juice, and mix well. If you compare the original recipe with my writeup, you’ll notice that I’ve changed the order of addition. In a large bowl, with an electric mixer, cream butter and sugar until fluffy. If you’d like to read lots more detail on the recipe, check out her site! Her recipe also includes volume measurements, so if you aren’t baking with a scale (and really, please bake with a scale!) you can get those cup measurements on her page. The base cookie dough recipe was developed by Sarah Kieffer! If you have her book (and I HIGHLY recommend this excellent book!), this recipe is on page 200.
Might I suggest pairing them with a poolside cocktail this summer? Just a thought. Cream together the butter, 1 cup sugar, and lime zest in a large bowl until light and fluffy. While they do require a spice grinder or mini food processor, the dough doesn’t require any chilling time, meaning you can get cookies in your mouth ASAP. Stir together 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon in a separate bowl and set aside. They’re colorful, sweet, sour, chewy, and very reminiscent of a strawberry margarita.
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