I haven't really been baking much lately. I could say I've been swamped with work or I've been out enjoying the great weather but, really, I have no good reason. I have no excuses. I've just been taking it easy. Many of my coworkers remark that it's amazing I have time to bake in the evening after a full day's work, a long commute, cooking dinner and various nightly chores. And, honestly, sometimes all this baking does take its toll. So every once in a while I need to take a breather from baking. But I did manage to whip up some easy drop cookies.
I needed some lime juice to marinate the steak for our fajita dinner and I just couldn't bear to toss out the lime rinds. So I zested the limes before juicing them and decided to substitute lime and dried pineapple for the orange and ginger in this recipe. The idea for using dried pineapple in this manner came to me a while back when I was snacking on some dried pineapple chunks and I realized how similar in texture it was to the Australian crystallized ginger I use for various recipes.
I could taste (and smell) the lime in these cookies, but the pineapple bits were lack luster. Some tasters wouldn't have known it was pineapple if I didn't tell them. So this was one cookie idea that was better in theory than in practice. Oh well, live and learn.
Lime Sugar Cookies with Dried Pineapple
(makes 36 cookies)
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
4 ounces (1 stick) unsalted butter, at room temp.
3/4 cup granulated sugar
1 tbsp finely grated lime zest
1 large egg
1/4 tsp vanilla extract
1/3 cup finely chopped dried pineapple
3-4 tbsp granulated sugar for rolling
Preheat oven to 350F.
Sift together flour, baking soda, and salt. Set aside.
Using the paddle attachment on a stand mixer, cream the butter, sugar and lime zest on medium speed until light and fluffy. Scrape down the sides of the bowl. Mix in the egg and vanilla.
On low speed, add the dry ingredients slowly, mixing until just incorporated. Scrape down the sides of the bowl. Mix in pineapple.
Form 1 inch balls and roll them in granulated sugar. Place on parchment lined cookie sheets.
Bake 12 to 15 minutes until golden around the edges. Cool.