Of course I forgot to take pictures of the dough, which is incredibly sticky. I forgot because it was steaming hot in the house, the oven was on, the cookies were sticking to the bottom of the glass. I decided to roll them without dipping them in sugar and instead dipped the glass into sugar after each flattening. Worked okay, but don't do what I did and dip it into the actual sugar canister. (I was hot and cranky and just wanted to finish.)
These cookies are really tasty, but in my humble opinion, there are a lot of additional ingredients (cream cheese, cooking oil?!) that simply aren't necessary when good old butter will do very nicely. I'd love more lime zest as well. I also think the dough has too much sugar in to be adding sugar on top. So, I've modified the recipe below.
I froze these in zipper bags and have been pulling one or two out as the cravings hit. They last longer that way, but not that long :-)
- - - - - - - - -
Coconut-Lime Sugar Cookies
Adapted from Kathleen’s “Gonna Want Seconds” (http://gonnawantseconds.blogspot.com/2011/06/chewy-coconut-lime-sugar-cookies.html)
3/4 cup butter, softened
1 cup granulated sugar
2 tsp vanilla
2-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup sweetened shredded coconut, chopped fine
1 lime, zested and juiced
1/2 cup sugar in a flat-bottomed bowl
Preheat oven to 350° F. Line cookie sheets with silpat or parchment paper.
Using a stand mixer (or hand mixer) cream butter and sugar; add egg, vanilla and lime juice.
In a medium bowl, whisk together the flour, baking powder, coconut, and lime zest. Add the dry ingredients into the wet in 2 additions, until the soft dough comes together.
Using a small cookie scoop form the dough into balls and place on cookies sheets. When cookie sheet is full, wet the flat bottom of a drinking glass with water then dip into sugar and gently flatten cookies down into a disk. (You may only have to wet the bottom of the glass once). (Alternately, flatten disk into a ball, wrap in plastic and allow to harden before rolling and using a cookie cutter. Sprinkle tops with sugar.)
Bake the cookies for about 11 to 13 minutes, or until the edges are beginning to turn golden. The tops will be puffy and slightly cracked. Allow the cookies to cool for 5 minutes, then lift to prevent sticking and allow to cool completely.
These cookies freeze well when sealed in a zipper bag.