“ At noon on March 15 Tom sat on the bench outside the forge. The sunny morning was over, and gray water bearing clouds sailed over the mountains from the ocean, and their shadows slid under them on the bright earth.”
East of Eden, John Steinbeck
It took me almost three weeks to score these organic, tree-ripened Bearss limes. So yes, I do have more #CitrusLove to share. If you prefer lemons over limes, I know why. The dark green limes at the grocery store are so sour they often are bitter. These limes are picked before they mature. If limes are left on the tree to ripen, they are less bitter, similar to a tangy lemon. Ripe limes often are yellow too. A tree ripened Bearss lime is sweeter, seedless and often pale yellow. A Bearss lime can also be known as a Tahitian lime or Persian lime. If you can find sweet limes, take them home with you. It’s quite the winter surprise.
The first recipe I made with the Bearss limes was this recipe for Lemon Lemon Loaf. All my taste testers thought the cake was made with lemons, not limes. That’s how sweet the Bearss limes are! I had planned on making the Lemon Lemon loaves to share until I found this recipe for Lime Snowball cookies in Bon Appetit Desserts. The name Lime Snowball was too sweet to ignore, especially with a dusting of snowy powdered sugar and lime zest.
The Snowballs are a rich, buttery shortbread cookie flavored with lime juice and zest. These cookies are not too sweet, so the lime flavor has room to shine. Since I used sweet Bearss Limes to make the cookies, I added a lot more zest than in the original recipe. When making the cookies with regular, dark green limes, use two tablespoons of zest, instead of the third cup I used. BTW, for lump free powdered sugar store in the freezer.
|Lime Snowball Cookies, adapted from Bon Appetit Desserts|
|1/2t||fine grain sea salt|
|1C/8oz||unsalted butter, softened|
|1/2C||powdered sugar, plus more for cookie dusting|
|2T||fresh lime juice|
|1/3C||sweet lime zest (or 2T regular lime zest) plus more for cookie dusting|
- Into a medium sized bowl, sift or shake through a sieve the flour, cornstarch and salt. In the bowl of a stand mixer cream together the butter and powdered sugar. Mix until the butter is pale yellow and very creamy, five minutes. Stop to scrape down the sides and bottom of the mixer bowl as needed. Add the lime juice and zest, mix to combine and evenly disperse the zest throughout the dough. Add the flour mixture and mix until combined. Stop to scrape down the sides and bottom of the mixer bowl as needed. Wrap the dough in plastic wrap and chill just until firm, 45 minutes.
- Heat the oven to 350°. Line a sheet pan with parchment. Use an ice cream scoop or measuring spoon to measure uniform sized cookies of a tablespoon each. Use your hands to the roll dough into balls. Place the cookies 2 inches apart on the prepared sheet pan and bake for 15-17 minutes. The cookies are done when the bottom edges are uniformly golden brown. Remove from the oven and immediately dust the cookies generously with powdered sugar. Zest lime directly on top of the powdered sugar topped cookies. Let the cookies cool completely before removing them from the cookie sheet.
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