Deja Vu - With a Twist

I got the call!!!! Nathan is currently on the plane making his way back to Germany! After 13 1/2 LONG months, my hubby is finally coming home! I am so excited!!!! I have at least 8 more hours to kill and I think I might explode! So, I figured I would get a post up. That would kill some time!

Unfortunately, I can't think clearly. Lucky for me I have a repeat recipe that is easy to blog about since I already did! :)


Remember those Lemon Sugar Cookies I posted last week? Well, Wendy from Pink Stripes left a comment about how they would probably be great with lime zest, too. Once I read that, I couldn't get it out of my head. I knew I HAD to make Lime Sugar Cookies.


Let me tell you... the were just as good as the lemon! I made a full batch this time. I did half lemon, half lime. I love these cookies so much! And just how do you make an awesome cookie even better? Use vanilla bean ice cream and sandwich them together!



Seriously, go make these cookies if you haven't already. And, just for the sake of celebrating, sandwich them with some ice cream! Enjoy!!!!

Lemon (or Lime) Sugar Cookies

Recipe from Baking Bites

2 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest (or 2 TBSP lime zest)
2 large eggs
1/2 tsp vanilla extract
2-3 tbsp sugar, for rolling

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary.

Place remaining 2-3 tbsp sugar in a small bowl. Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet. Bake for 9-11 minutes, until set but not browned (or only very lightly on the bottom). Edges should be slightly firm. Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely.

Store in an airtight container.

Makes about 4 dozen