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Fresh From Florida Lime Zest

Fresh From Florida Lime Zest

Sunny south Florida is a wonderful place:)  The citrus, the palm trees, the ocean, the crazy people…:)  No really, I don’t think South Floridians are crazy they are just zesty, just like these delightful Gluten Free Zesty Key Lime Cookies…. Well, maybe a bit crazy, like me…LOL 🙂

Now, a few notes about the recipe.

First of all, make sure that you scale your ingredients.  I found that with Gluten Free baking scaling is very important in order to achieve the desired final product.

Second, I am not a big fan of “pre- mixed ” things of any sort, except Namaste Perfect Flour Blend. I find that this is a great all purpose blend.  I have tried just about every premade flour blend out there but  nothing compares to the Namaste Blend. I think I may be banned from some stores for taking so many Gluten Free items back.  But hey, if a store says Money Back Guarantee, well, I will be darned if I am not going to take back a product that was (in my opinion) horrible!  Gluten Free flours and such can get quite expensive… especially when they have to be thrown away because they are so bad.  Anyway, I now have a few favorite brands of items that I purchase and I no longer have to take the Gluten Free flours back to the store..LOL Not only that I think it is nice to have one bag to open instead of 4 or five..LOL  If you are a Gluten Free baker, you know what I mean:)  Anyway, until I come up with a great Gluten Free blend, I will be using the Namaste blend:)

Third, make sure that your shortening is very cold.  I store my shortening in the freezer.

Fourth, make sure your butter is nice and soft. I usually leave it on the counter while I am having my coffee in the morning & tweeting.  It stays on the counter through my shower and another cup of coffee, then I decide to put it into something delicious like these Gluten Free Zesty Key Lime Cookies:)

Now, I have a confession to make… I made these with regular organic limes, not key limes; however, I did use key lime juice… the bottled kind from Nellie & Joe (which by the way, makes very nice cocktails)

Nellie & Joe's Famous Key Lime juice.. if it has been around for 40 years they have to be doing something right:)

Nellie & Joe’s Famous Key Lime juice.. if it has been around for 40 years they have to be doing something right:)

This formula makes about 42 nice little cookies that have a salty, sweet, sour flavor profile:)

Gluten Free Zesty Key Lime Cookies

I based this recipe on Key Lime Cookies from Honest Fare

  • 65 grams brown sugar
  • 60 grams organic cane sugar
  • 4 grams  fresh lime zest from organic limes ( that is about 2- 3 limes, also note you want to save a little bit of zest to sprinkle on top of the iced cookies so about 3 limes zested will be fine unless they are real key limes then you need about 4 )
  • 57 grams Shortening ( I use Crisco, maybe it is a Grams thing… maybe it really is better, I don’t really know, but everything is better with Crisco..LOL .  Right, Grams?)
  • 57 grams unsalted butter
  • 1 cage free egg ( room temperature)
  • 5 ml gluten free vanilla
  • 5 ml lime juice (as I mentioned earlier, I used Nellie & Joe’s Lime juice)
  • 50 grams potato FLOUR (not starch)- I used Bob’s Mill Potato Flour
  • 80 grams Namaste Perfect Flour Blend
  • 67 grams Brown Rice flour – I used Bob’s Mill Brown Rice Flour
  • 2 grams gluten free baking soda
  • 3 or 4 grams fine pink Himalayan sea salt- Do not use table salt for this!

for the icing :

  • 1/2 cup Gluten free xxx sugar (confectioners sugar/ powdered sugar)
  • 2 Tablespoons Key Lime juice ( or less if want it less tart- start off with 1 tablespoon then taste and add more to taste- personally I love a nice tart & sweet icing)
  • 1 Tablespoon organic lime zest ( remember you should have excess from the limes you zested for the cookies:)

Now for the cookies:)  These are great because they only take a few minutes to whip up a nice little batch!

  1. Preheat the oven to 400 F.  Line two large sheet pans (cookie sheets) with parchment paper.  ( If you bake if just once a year the investment in parchment paper is really essential.  Parchment paper makes for a simple clean up and you can reuse the paper for quite some time.  Just wipe it off with a damp cloth, then make sure it is dry and roll it up to use it again.  It saves you from scrubbing your cookie sheets and keeps them looking new.  Who doesn’t want nice looking sheet pans, LOL ?)
  2. Then get your cookie scoop ready:) These are small cookies… so I use a small scoop.  You can find these scoops at your local grocery or in baking specialty stores.  Get the teaspoon size one.  I do not believe in spending a great deal of money on gadgets but the cookie scoop is only a few dollars and well worth the time.  And I love the uniformity of the cookies- with uniformity comes peace of mind that all my cookies will be the same size thus bake at the same rate!    Place the cookie scoop in a bowl of warm water until you are ready to use it.  When you are ready to use it, scoop about 3 or 4 cookies then place the scoop back into the warm water for a second.  No need to dry or anything just gently shake the water off the scoop.  With this method you dough will slide right off your scoop.. no more doughy fingers… but maybe you like the doughy fingers 🙂  LOL:)   Ps you can also use a teaspoon to for the cookie dough.
  3. Place the two sugars ( brown & organic cane ) in a small bowl with the lime zest for the cookies.  With your fingers, mix the zest into the sugar,  rubbing the zest’s essential lime oils into the sugar.  Set the sugar mixture aside for a moment.
  4. In a medium bowl, whisk together the Namaste flour, baking soda,  potato flour, and pink Himalayan sea salt
  5. In a large bowl, with an electric mixer cream the fats ( the butter & the Crisco (shortening)) .
  6. To the fat mixture add the sugar mixture and cream that until it is light and fluffy.
  7. To the fat/sugar mixture add the egg.  Make sure to fully incorporate the egg into the fat/sugar mixture.
  8. Then add the vanilla & lime juice to the egg/fat/sugar mixture.  Scrape down the bowl, then mix with mixer for a few more seconds to make sure all ingredients are thoroughly mixed.
  9. Then put your mixer beaters in the sink and wipe off your mixer to clean it…. the rest of this needs to been done by hand.  I have done this with a mixer but it spreads too much when I do… so it is up to your arm power:)
  10. Next pull out your sturdy spoon.  Then dump all the flour mixture into the egg/fat/sugar mixture.  Stir until the flour is thoroughly mixed in the egg/fat/sugar mixture.

    Adding the Flour Mixture all at once

    Adding the Flour Mixture all at once

  11. Then scoop out the cookie mixture with your small teaspoon sized scoop onto your parchment lined baking sheets.  Leave about an inch between the scoops.

    Scooped little Gluten Free Zesty Key Lime Cookies

    Scooped little Gluten Free Zesty Key Lime Cookies

  12. Then once your sheet pan is full of scoops of cookie dough, with your fingers gently press down the dough mounds so that they are about half the height they were.
    Little perfectly uniform cookie dough

    Little perfectly uniform cookie dough

    Pressing the Zesty Key Lime Cookies

    Pressing the Zesty Key Lime Cookies

     

  13. Pushed down cookie dough

    Pushed down cookie dough

    Then place the sheet pan of cookies in the oven to bake for 7 minutes.  Do not go longer than seven minutes or the cookies will become to dry. When the baking time of seven minutes is up, take the baking sheet out of the oven and place the whole sheet pan  on top of the cooling rack let the cookies cool on the sheet pan for at least ten minutes.

  14. After ten minutes, take the cookies off the sheet pan, and place directly onto the cooling rack.
  15. Once cookies are cool, it is time to ice them:)  To make make the icing in a small bowl mix the xxx sugar & lime juice, do not worry about the lumps, just keep stirring vigorously the lumps will magically disappear:) Then to ice the cookies you can dip them into the icing then place them on the cooling rack to dry or you can drizzle the icing on top of the cookies while they are on a cooling rack ( make sure you have something under the rack such as foil so that you do not make a mess all over your work space.) Either way you decide to ice the cookies is fine… just sprinkle the remaining lime zest on them while they are still wet:)

    Finished Gluten Free Key Lime Cookies

    Finished Gluten Free Key Lime Cookies

  16. And whooo !  You are done:)  … now if you still wish you were in Sunny South Florida, the summer is a great time for great deals:)  Just visit WWW.Sunny.Org and come enjoy the sun.  Remember south Florida has a subtropical climate so it does not get super hot here… it usually never gets above the early 90’s F and the beach is right here!!!

    Mom & Dad love Sunny South Florida in the Summer :)  Come & Visit too!!

    Mom & Dad love Sunny South Florida in the Summer 🙂 Come & Visit too!!

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