Lime And Pepita Sugar Cookies

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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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Steps

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Preheat oven to 350 degrees.

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Line your cookie sheets with parchment paper , set aside.

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While the oven preheats , chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned , set aside.

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In a large mixer bowl , cream 2 cups of sugar , butter , oil and the zest of 2 of the limes.

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Add the eggs and mix well , scraping down the sides of the bowl as needed.

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Measure the lime juice and add 1 / 4 cup to the eggs mixture , reserving any additional juice for other uses.

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In a medium size bowl , mix together the flour , pepitas , soda and salt.

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Gradually add the flour mixture to the creamed mixture mixing well.

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In a small bowl , combine the remaining 1 / 2 cup of sugar with the remaining zest of 2 limes.

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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.

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Place the dough balls on a cookie sheet.

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Flatten slightly with the bottom of a glass.

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Bake in preheated ov.

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Ingredients

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sugar, butter, vegetable oil, limes, juice and zest of, eggs, flour, pepitas, baking soda, salt