Key Lime Cardamom Sugar Cookies
Cuisine: Southern
  • Basic recipe:
  • 1¼ cup butter (room temp.)
  • 2¼ cups sugar
  • 1 tsp. vanilla extract
  • 2 eggs, beaten (if the egg is jumbo, just use one)
  • 3 cups flour (1lb)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cardamom
  • Citrus Flavoring:
  • 4 limes, zested (save some zest for the rolling sugar)
  • ¼ cup lime juice boiled down to 1 tablespoon
  • Rolling sugar:
  • Sugar (white or raw)
  • zest to taste
  • Decoration:
  • Glaceed cherries
  1. Preheat oven to 375.
  2. Zest the four limes & work into the sugar. Do this with your hands rubbing the rind into the sugar for even distribution of both the zest & its oils. If you just stir it in the zest will clump.
  3. Juice enough of the limes to make a quarter cup and boil down to one tablespoon of lime concentrate & set aside.
  4. Cream the butter and sugar until light. It's important for the butter to be soft to incorporate the sugar & eggs. In wintertime room temperature may mean a warm kitchen.
  5. Lightly whisk the eggs with the vanilla and lime reduction and add to butter/sugar.
  6. Stir the flour, baking soda & salt together and add ½ cup at a time to the mixture.
  7. Refrigerate the dough for five to ten minutes then scoop out a teaspoon, roll into balls in your hand, roll in some sugar and set on a greased baking sheet. Put back in the fridge for 5 minutes to chill.*
  8. Cook for about 12 minutes.
  9. Another option is to use wax paper and make logs. If you do this freeze the logs and slice off ½ inch pieces, roll in zested sugar and bake.
For lemon flavoring use 2 large lemons.
For orange flavoring use 1 very large orange.
For grapefruit flavoring use 1 medium sized pink grapefruit.
For all of these variations use the same quarter cup of juice boiled down to 1 tablespoon.
*It's important for the dough to be cold when you put it in the oven or the cookies will spread too much. If you're slicing them off of a frozen log this won't be a problem but if you're scooping them out of the bowl be sure & put the bowl back in the fridge while the cookies bake.
Recipe by The FrangloSaxon Cooks at