At the Red Rooster Cafe in New Braunfels, Texas, Chef Bruce gave me the ingredients for this dish. My dad’s garden’s fresh blackberries go well with this sauce. In a wine glass, arrange berries, sauce, sweetened whipped cream, and then more whipped cream. Add a berry on top and a little dusting of powdered sugar. Very excellent! On their Monte Cristo Sandwich, they also utilize this sauce.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 ½ cups white sugar
- 1 cup butter
- 3 limes, zested
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 1 teaspoon rum extract, or more to taste
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream sugar, butter, and lime zest together in a medium mixing bowl with an electric mixer until fluffy. Add eggs, fully incorporating 1 at a time. Mix in vanilla extract, mint extract, and rum extract.
- Sift flour, baking powder, and salt together in a separate bowl. Mix into the egg mixture about 1/3 at a time, making sure flour is fully incorporated before adding the next batch.
- Let chill in a refrigerator to allow the lime zest to impart greater flavor into the batter, up to 1 hour. Remove and allow to return to room temperature, about 20 minutes.
- Spoon tablespoons of batter onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake in the preheated oven until edges are light golden brown, about 10 minutes, turning halfway through baking time. Allow to cool on the cookie sheets.
- Make sure to use mint extract, not peppermint extract.
- Zested limes need not go to waste. You could improvise a glaze using the juice of the limes and a small amount of rum. Mix this by the teaspoonful into a rough cup of confectioner’s sugar until your desired consistency is achieved. I usually aim for slightly lighter than maple syrup in thickness. The result can be drizzled onto the still-warm cookies and allowed to dry as the cookie cools.
- The step involving leaving the batter in the fridge to infuse the flavors is completely optional.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 145 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |