I decided to make the Key Lime Cookies again without eggs this time. I also wanted to bake them for 15 min so they are chewy and not crispy and I also wanted to make them less sweet.
What can I say...I did it !! Baked them to perfection... chewy and less sweet. They turned out so yummy that you can't just eat one !!
Modified some of the ingredients as follows.
- 1 cup roasted salted or unsalted pistachios
- 1 cup walnuts
- 2 cups AP flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter (2 sticks)
- little less than 1 cup of granulated sugar
- 1/4 cup powdered sugar
- 3 (Large and Juicy) will yield 1/4 cup of juice and 2 tsp of grated lime rind
- Little less than 1 cup of white chocolate chip morsels
- 1 teaspoon of vanilla
- 1/2 cup of powdered sugar to sprinkle on cookies
- Preheat the oven at 350 F.
- Sift and mix flour, salt, baking powder together, set aside.
- Chop pistachio and then walnuts in food processor, set aside.
- Mix and cream the butter, granulated sugar and 1/4 cup of powdered sugar in a mixer until light and fluffy.
- Grate the lime and take the juice out as shown here.
- Pour and mix in lime juice and lime peels/rind.
- Add flour mix at low speed then add nuts and mix at low speed.
- Fold it the white chocolate chips. Use hand at this point to mix the contents.
- Grease the cookie sheets (I made these in two batches)
- Scoop the cookie dough with ice cream scoop and make rounds with palm of your hands.
- Once you place them on cookie sheets, make them flat and make a grid like impression with fork.
- Bake at 350 F for 15 min, do not over bake them, even if they look a little soft when you take them out of oven.
- Take them out of oven and leave them on cookie sheet.
- Sprinkle/sift powdered sugar on them while they are still warm.
- Cool completely and store them in airtight container.
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