I’m off for Chicago today and I’m so excited. You all have given me so many great recommendations for where to eat and what to do, I need to start planning three more trips and might need to move. I’m still in need of a few coffee places, however, so if you have any suggestions, please send them my way!One of my favorite things about traveling is trying local foods. It can be hard to try the more basic local favorites, so you have to be on the lookout and not be afraid of asking around. Our trip to Charleston was a bit tough on the food front for me when it came to anything fried or garnished with bacon, but there was also no shortage of tasty dishes that I loved. All the shrimp and the local, farm-to-table cooking had me head over heels. One tasty surprise were key lime cookies. The ones we had were small and crunchy, which I loved. The slightly tart, crunchy morsel was a great afternoon, evening, and late night treat.
This version is a little softer, but the great tart flavor is what really has you inhaling them. These goodies are so light, it’s hard to have self-control. All my neighbors kept reaching for seconds and thirds when we shared with them too, so it wasn’t just me!
Key Lime Cookies
- 1/2 Cup butter, softened
- 1 Cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 3/4 Cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 Cup fresh lime juice
- 1 1/2 teaspoons lime zest
- confectioners’ sugar
- Preheat oven to 350 degrees.
- In a large bowl, beat butter, sugar, egg, and vanilla until smooth. Stir in lime juice and zest.
- In a small bowl, combine flour, baking powder, and salt. Blend into wet mixture.
- Use two spoons to drop rounded tablespoons of cookie dough.
- Bake 12-14 minutes until lightly browned.
- Let cool 2-3 minutes. Remove to cooling rack. Sift confectioners’ sugar over cookies. Store in airtight container.