A mouthwatering and savory meatless supper that sticks to your ribs is this veggie shepherd’s pie.
| Prep Time: | 20 mins |
| Cook Time: | 13 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 33 mins |
| Servings: | 36 |
| Yield: | 3 dozen small cookies |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ⅓ cup white sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¾ cup butter, softened
- 1 cup white sugar
- 1 teaspoon lime zest
- 3 tablespoons lime juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets. Stir together the flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon in a bowl; set aside. Stir together 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon in a separate bowl and set aside.
- Cream together the butter, 1 cup sugar, and lime zest in a large bowl until light and fluffy. Gradually beat in the lime juice, then the flour mixture 1/2 cup at a time. Form the dough into walnut-sized balls, and roll in the spiced sugar mixture. Arrange onto prepared baking sheets 1 inch apart. Flatten the balls slightly using a decorative cookie stamp or the bottom of a glass.
- Bake the cookies in the preheated oven until the edges of the cookies turn golden brown, 13 to 16 minutes. Cool the cookies on wire racks, then store in an airtight container up to 1 week.
Nutrition Facts
| Calories | 89 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 73 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Great Texture, and unusual , yummy flavor. Thank you!
Something about the flavor was confusing – the warm spices hit you first and then the lime swoops in as an aftertaste. I usually love lime desserts but this was a bit of a miss for me. But they did turn out well and others might like them better.
Easy and tasty!
Awesome cookie! Sweet & tangy. Loved the nutmeg flavor. Buttery. Love it!
delicious and bursting with flavor. a perfect cookie!
Loved these. A bit tart for my husband but that just leaves more for me. I definitely recommend grating a fresh nutmeg. It’s an important component of the taste!
This was very tasty. At school I did a country report on Guyana and wanted to share Guyanese lime cookies with all of middle school, so I tried this recipe and its amazing! Even my dad liked it. The only thing that I would change would be adding a little more lime juice and something to make it softer. Other than that it was a great surprise.
Wow! These are awesome! I accidentally misread the recipe and used 3 tblsp lime zest, but they’re still delicious. I love the bright flavor of this cookie. Next time: dial it back to 2 tablespoons of lime zest, and maybe a white chocolate drizzle for decoration. Otherwise perfect as written!
These are the best for a sugar/butter type cookie EVER, without the lime and spices, just use milk (almond is nice). We make these in the summer with lime or lemon and omit the spices , very good. My husband is a cookieaholic and i am a super picky baker, but when i take these anywhere, everybody raves. Butter and sugar the cookie sheet for an extra special touch…mmmm…. Also makes the best fruit pizza crust!!!!!
Excellent but you really need to double the recipe to get 28 cookies. And do not flatten
This became my ultimate favorite cookies of all! Although I like lemon cookies, I was not sure about this unique combination of lime and spices. I am SOOOOO glad that I tried it and did not change a thing! It smelled great and tasted absolutely AMAZING! I will make this again and again. Thanks much!
These are absolutely delicious. Thank you so much for sharing. I made them exactly as the, very easy, recipe reads. So good. I did, however, only bake them for 10 minutes per batch, not the 13-16 as suggested. LOVE!
I’ve made these chookies several times now, and they are always amazing. People ask for the recipe – they are a wonderful surprise in flavor. They do come out crisp, which I like. Don’t skimp on the lime zest – using a microplane is a must. Also, definitely use freshly ground cinnamon and nutmeg – it has much better flavor.
Dough tasted amazing, the end result not so much. I started off baking my cookies for 15 minutes and they were basically mush, sliding all over the baking sheet. I put them back in for another 3 after that. At no point did the edges begin to turn brown. When they first came out the texture was perfect but then turned rock hard once cooled. The lime flavor also seemed to disappear during the baking process. I may try again and add more zest and decrease the baking time.
These cookies are delicious!!! I had a rare craving for something lime and these really hit the spot. I agree with another reviewer who said “I can’t remember the last time I have enjoyed something so different so much”. I was leary of the nutmeg-lime combo as I am not a huge nutmeg fan, but they worked together splendidly!! I made the recipe exactly as written, and its perfect. I use a mini ice cream scoop to keep my cookies consistent sizes, and I also like my cookies SOFT – so mine were cooked to perfection in 11-minutes (they wont look done, but they ARE!). Will definitley make these again through the Spring/Summer seasons!
Omg these things are addicting. I love them! Will be making this again and adding to my favorites pile. I took the other reviewers advise and added an egg yolk. I also did raw sugar(brown) on the outside of the cookies. De-lish! They turned out soft, little crisp on the outside, and they looked lovely.
SO GOOD THAT YOU REALLY NEED TO DOUBLE THE BATCH. LOVE THE LIME PUNCH THAT THEY GIVE OFF. The next time I make them I may try adding more lime. Only complaint is that the recipe was rather difficult to follow but after making them once they are going to be so simple to make.
These were GOOD! I don’t tend to waste my time on cookies that lack chocolate, but I had extra limes on hand that I needed to use. I read other reviewer’s posts, wherein they stated that the cookie was quite crumbly – I like mine chewy, so I added in an egg yolk and sifted the flour. Measuring out the lime juice and zest was more effort than I felt like putting forward, so I just used the zest and juice from 1 lime, poured them into my small Ninja, along with the cup of sugar, 3/4 cup of cold butter, and one egg yolk. I blended them for about a minute, until the zest was chopped into smaller pieces (I h-a-t-e chewing on rind), and the butter and sugar were creamed together. The dough was formed into 1in. balls, and rolled into 1/4c. sugar, 1/4 teaspoon each of nutmeg and cinnamon. I baked them at 350 fegress for 12 minutes. They seemed undercooked when I took them out, and were SUPER soft when still warm. After they completely cooled, they were kind of dry and crisp on the outer part and still chewy in the middle. Excellent cookies!
Wonderfully different cookie! After reading the reviews stating that this is a very crisp cookie, I decided to take them out of the oven at 9 minutes. They turned out just perfect, crisp on the outside and chewy on the inside. I can’t think of anything I would change!
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These are great! They are simple yet refreshing, and easy to make. They are my go-to when I don’t have a lot of time but I want to make a cookie that I know people will love. I have gotten a lot compliments on them! In summertime I have served them with coconut sorbet – yum! Sometimes I increase the lime juice and/or the spices a bit, but make no mistake you really don’t have to change the recipe at all to get a delicious cookie! Thanks!