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Georgetown Lime Cookies (Broas)

Georgetown Lime Cookies (Broas) created by Jostlori

This cookie comes from British Guyana. The recipe is from "The Joy of Cookies" by Sharon Tyler Herbst. You can also add 1 cup of toasted almonds or grated coconut to the dough before rolling it into balls if you wan't something a little different. Prep time is a guess.

Ready In:
43mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350 degrees farenheit. Grease 3 to 4 large baking sheets.
  • In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon; set aside.
  • In a large mixing bowl, beat butter, sugar and lime zest until light and fluffy. Gradually beat in lime juice. Stir in flour mixture 1/2 cup at a time, blending well after each addition.
  • Place sugar-spice mixture in a small bowl. Roll rounded teaspoons of dough into 1-inch balls. Roll balls in sugar-spice mixture; arrange, 1 inch apart, on prepared baking sheets. Use a decorative cookie stamp or the bottom of a glass to flatten balls slightly.
  • Bake 13 to 16 minutes, or until deep golden brown on the bottom. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
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@the_cookie_lady
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@the_cookie_lady
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"This cookie comes from British Guyana. The recipe is from "The Joy of Cookies" by Sharon Tyler Herbst. You can also add 1 cup of toasted almonds or grated coconut to the dough before rolling it into balls if you wan't something a little different. Prep time is a guess."
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  1. rightprevails
    I picked some fresh limes this morning and came across this recipe while searching for a way to use them. This recipe is a nice twist on a plain sugar cookie. The cookie itself is soft the inside with a nice, crispy exterior; however, it doesn't have the big wow factor that a more decadent chocolate cookie has. For those who aren't looking for decadence and don't happen to like chocolate, this is a more-than-satisfacory alternative. As other reviewers suggested I cut back a little on the sugar, and I'm glad I did. The lime I used was huge, so I also amped up the lime flavor by adding a fourth tablespoon of fresh lime juice, which was another favorable modification. In all honesty, I probably won't make this again simply because I love chocolate too much!
    Reply
  2. Ashley G.
    I made these cookies and followed the recipe exactly as written. They were amazing! I've never had lime cookies before and wasn't honestly surprised by how good they were. I will definitely be making them again!
    Reply
  3. Jostlori
    UPDATE: Tried these again making adjustments as suggested by local expats: I used 50/50 margarine and butter, added extra flour due to the water content of CR's butter and moved my oven rack up a level. THAT'S THE TICKET!!! These cookies are AMAZING!!! Original Review: These cookies have an amazing flavor! I'd like to give them five stars, except mine spread way too thin and I ended up with one great big cookie-sheet sized cookie! However, this may not be the fault of the recipe, since the same thing happened yesterday with another cookie. My bad oven, or maybe its the Costa Rican butter; sigh... I love the combination of the lime with the cinnamon and nutmeg - even though we ended up with a not-very-pretty cookie, they disappeared pretty quickly! Yum! Thanks for posting!
    Reply
  4. Jostlori
    Georgetown Lime Cookies (Broas) Created by Jostlori
    Reply
  5. Jostlori
    Georgetown Lime Cookies (Broas) Created by Jostlori
    Reply
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