These wafer thin gems are a favourite for any holiday cookie tray or exchange
These cookies are light and crispy wafers. The lime gives them a hit of citrus, and the poppy seeds add interesting texture.
- ¼ cup fresh lime juice
- 3-1/2 tsp finely grated lime zest (about 6 limes)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2-3/4 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1-1/2 cup sugar
- 1 large egg
- 2 tsp vanilla
- 1 Tbsp poppy seeds, plus more for sprinkling
- Preheat oven to 350ºF. Bring lime juice to a simmer in a small saucepan over medium heat. Cook until reduced by half. Add ½ cup butter and stir until melted. Set aside.
- In a bowl, whisk together flour, baking powder and salt, set aside. Put remaining ½ cup butter and 1 cup sugar in another bowl and with an electric mixer, beat on medium until creamy. Add egg and reserved lime butter; mix until pale about 3 minutes. Mix in vanilla and 2 tsp lime zest. Reduce speed to low and add mix in flour and poppy seeds.
- Stir together remaining ½ cup sugar and 1-1/2 tsp lime zest in a small bowl. Roll dough into 2-1/2 inch balls. Roll balls in lemon-sugar mixture. On parchment lined baking sheets, place balls about 2 inches apart. Press each with the bottom of a glass dipped in sugar mixture until about ¼ inch thick. Sprinkle with more poppy seeds.
- Bake until just brown, about 12 to 13 minutes. Cool completely on sheets.