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.
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Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Line your cookie sheets with parchment paper, set aside.
- 3While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
- 4In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
- 5Add the eggs and mix well, scraping down the sides of the bowl as needed.
- 6Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
- 7In a medium size bowl, mix together the flour, pepitas, soda and salt.
- 8Gradually add the flour mixture to the creamed mixture mixing well.
- 9In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
- 10Using 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.
- 11Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
- 12Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.
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Nutritional Facts for Lime and Pepita Sugar Cookies
Serving Size: 1 (1386 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 171.0
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 2.3 g
- Cholesterol 22.2 mg
- Sodium 146.7 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 0.5 g
- Sugars 16.8 g
- Protein 2.5 g