Recipe by PaulaG
These make a nice addition to any cookie tray or a cool refreshing cookie to serve along side lime serbert during the warm summer months. Pepitas are pumplin seeds and I usually purchase them in bulk at the health food store. The recipe was printed in the spring 2006 issue of Sabroso and local dining guide.
- 2 1⁄2 cups sugar, divided
- 1⁄2 cup butter
- 2 tablespoons vegetable oil
- 3 -4 limes, juice and zest of
- 2 eggs
- 3 1⁄2 cups flour
- 1⁄2 cup pepitas, toasted
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions See How It's Made
- Preheat oven to 350 degrees.
- Line your cookie sheets with parchment paper, set aside.
- While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
- In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
- Add the eggs and mix well, scraping down the sides of the bowl as needed.
- Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
- In a medium size bowl, mix together the flour, pepitas, soda and salt.
- Gradually add the flour mixture to the creamed mixture mixing well.
- In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
- Using a heaping tablespoonful of dough, lightly form the dough into a ball and drop the into the sugar/zest mixture and roll lightly to coat.
- Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
- Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.