I first found Ginger-Lime Chewies at Better Homes and Gardens*. I liked the zippy taste but didn’t really like the texture so I came up with my own. They are not hard to make and “get right in your mouth” as my father would say.
2 ¼ cups sugar
2 tablespoons finely shredded lime zest
1 tablespoon peeled, grated fresh ginger
½ cup butter, softened
½ cup shortening
2 egg yolks
1 ½ tablespoons fresh limejuice
1 teaspoon lemon or vanilla extract
2 ¾ cups flour, 12.5 ounces
2 teaspoons ground ginger
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1. Position a rack in middle of oven. Heat to 400 degrees. Prepare baking sheets by lightly greasing or covering with parchment. Set aside.
2. In a food processor, combine sugar, lime zest, and fresh ginger. Cover and process for 2 to 3 minutes, scraping sides of bowl occasionally, until ginger is completely pulverized and mixture is thoroughly blended and smooth. Remove 3/4 cup, transfer to a saucer and set aside.
3. In a large bowl combine remaining sugar mixture, butter, shortening, egg yolks, lime juice and lemon or vanilla extract. Beat with an electric mixer on low, then medium speed, until very well blended and lightened in color, about 2 minutes.
4. Combine flour, ground ginger, cream of tartar, baking soda, and salt. Beat in half the flour mixture on low speed just until evenly incorporated, scraping sides of bowl occasionally. Stir in remaining flour mixture until evenly incorporated.
5. Cover and refrigerate until it is firm enough to handle.
6. Form balls of dough with a 2-tablespoon cookie scoop. Roll balls in reserved sugar mixture, coating about half the surface. Place balls, sugar side up, on prepared baking sheet.
5. Bake 6 to 8 minutes or until edges are light brown and cookies are not quite firm when gently pressed in the center. Let cool 5 minutes to firm up. Using a spatula, transfer cookies to wire rack to cool.
Notes: Here is the BH&G original: http://www.bhg.com/recipe/lime-and-ginger-chewies/
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