Lime and Ginger Cookies (adapted from Better Homes and Gardens, via Taking on Magazines)
Makes about 4 dozen
1-1/2 cups granulated sugar
2 T finely grated lime zest (from 4 limes)
1 T peeled and minced fresh ginger
3/4 cup plus 2 T unsalted butter, softened
1 egg yolk
1-1/2 T fresh lime juice
1-1/2 T dark corn syrup
2 tsp ground ginger
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
2-1/4 cups flour
Powdered sugar and green sanding sugar, to decorate
1. Preheat the oven to 350 degrees and grease two baking sheets.
2. Place the sugar, zest, and ginger in a food processor and process about 2 minutes, until the mixture is moist and uniform.
3. Reserve 1/2 cup of the sugar mixture in a small bowl.
4. Place the remaining sugar in a large bowl, along with the butter, yolk, lime juice, corn syrup, ginger, vanilla, baking soda, and salt. Beat with an electric mixer on medium speed until light and fluffy, a couple of minutes. Add half the flour and beat into the butter mixture. Add the remaining flour and stir until completely combined.
5. Scoop out scant tablespoons of dough. Roll in balls, roll in the reserved lime-sugar mixture, and then place on baking sheets, leaving a good amount of space between cookies. Press each cookie to about 1/4-inch thick with the bottom of a glass. Bake 6-10 minutes, until the cookies are set but not yet browned. Let cool on the baking sheet for a minute or so, and then transfer to a wire rack . Sprinkle with powdered sugar and green sanding sugar, and let cool completely.
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