‘All love is sweet, given or returned.’ -Percy Bysshe Shelley
Ah, Valentine’s Day! With only 4 days left until the big day, there isn’t much time left to get something special for your near and dear. Boat loads of chocolate, greeting cards, fresh cut flowers, champagne and lingerie are currently being purchased in dizzying numbers. Restaurant reservations for the 14th shall also be busting at the seams. Referred to by some as “Extortion Day”, this is one more consumer driven calendar date that can quickly turn into a costly affair. I say gift the people that you appreciate having in your life with what you want when you want. And, should you feel so inclined….. why not try making them something!?
Today’s Lime Sugar Cookies come from the Rebar Modern Food Cookbook. I did add my own little finishing detail with the icing sugar heart….. thought it was a sweet and simple little V Day touch. I took these cookies to Duthie Books today for 2 reasons….. reason number one is because this local business is a part of my community. I really like owner Cathy Duthie, as well as the shop’s fabulous staff. Over the years, I have dropped by countless times to shoot the breeze, buy the odd book or mag. and even to share recipes. I have been making Cathy’s One Pot Wonder Baked Bread ever since she first gave me the recipe back in March of last year. Reason number two is because they have just closed their doors for good. With a monthly store rent of $16,000 plus monster competition from the likes of Chapters, this local, family run book seller has finally decided to call it a day. I am very sad to see them go and will miss this wonderful store and, even more, all its friendly faces.
Lime Sugar Cookies
(Makes about 14 cookies)
1 c granulated sugar
¼ c unsalted butter, softened
1 T vegetable oil
zest of 1 lime
1 large egg
2 T fresh lime juice
1 ¾ c unbleached flour
¼ c pumpkin seeds, toasted and roughly chopped
½ t baking soda
½ t salt
1- Preheat oven to 350*. Cream the sugar, oil, butter and lime zest until light and fluffy. Add egg and lime juice, and beat together to incorporate.
2- Sift into a separate bowl the flour, salt and baking soda. Stir well, to avoid lumps of baking soda. Add the dry mix to the wet mix and stir together well. Mix in the pumpkin seeds.
3- Using a 2 oz ice cream scoop, or forming 2 T balls, drop the batter onto a cookie sheet, leaving space in between to allow the cookies to spread during baking. Flatten each slightly with your finger tips. Bake for 8-10 minutes. Cool on a wire rack. To create hearts: cut a template from paper in whatever shape you like. Place template over cookie and sprinkle icing sugar through a small sieve, just enough to make a visible shape on the top of the cookie.
