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The outside edges of these remarkable cookies are crisp while the interior is amazingly soft. Lime adds welcome acidity, boosting flavour without overwhelming the Southern butter-pecan taste.
1 large lime
½ cup (125 mL) butter, softened
1½ cups (375 mL) granulated sugar
2 eggs
1 tsp (5 mL) pure vanilla extract
2½ cups (625 mL) all-purpose flour
¾ tsp (4 mL) baking soda
½ tsp (2 mL) salt
1 cup (250 mL) toasted pecans, coarsely chopped
1. Preheat oven to 375ºF (190ºC).
2. Line cookie sheets with parchment (or aluminum foil coated with cooking spray). Zest lime; squeeze 3 to 4 tbsp (45 to 60 mL) juice. Cream butter with sugar with a mixer until lightened. Add eggs, one at a time, beating after each is added. Add zest, juice and vanilla; beat until lightened. Stir flour with soda and salt; stir into creamed mixture along with pecans.
3. Drop heaping teaspoonfuls 2-inches (5-cm) apart on lined baking sheet. Bake in oven centre for 10 to12 minutes or until edges are golden. Slide cookies, still on parchment, onto cooling racks for 3 to 5 minutes. Remove cookies from paper and place on another rack to finish cooling. Cookies keep nicely, covered, at room temperature for 3 to 4 days and freeze well.
To double Recipe: Recipe can be doubled; bake in batches.
Makes 3 dozen
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