Kristin's Gluten Free Key Lime Cookies

For years my family has vacationed in Hilton Head Island, South Carolina.  While there, there is a lovely fudge shop (Island Fudge Shoppe http://www.islandfudge.com/) that sells these little tins of fabulously divine key lime cooler cookies.   It was my dream to recreate these - and with a bit of patience, I think I've got them!  The smaller the better, although I don't have the patience to make them as tiny as those in the little tins.  Such a summery, delicious treat!

Key Lime Cookies

Prep, and set aside:

Zest ~ 8 key limes

Squeeze out juice of ~5 key limes so you have around 40-45ml of juice

Beat together:

1/2 cup + 3 Tbsp (150 g) butter, softened

3/4 cup brown sugar
1/2 cup white sugar (sugars by weight: 250 g mix of brown & white sugar (I used a little more brown than white))

1 egg

1 tsp vanilla extract (optional)

Then add & mix in thoroughly:

Key lime zest

40-45ml fresh key lime juice

Mix in the following dry ingredients in a bowl first, to distribute xanthan gum.  Then add to wet ingredients and mix just until a nice dough forms (don’t overmix!)

2 3/4 cups (350 g) Kristin's Gluten-Free Flour Mix
1/2 tsp xanthan gum

1 tsp baking powder

¼ - ½ tsp salt

Use your smallest cookie scoop to put on baking parchment-lined cookie sheet.   The tinier, the better! Space them evenly.

 

Bake at 360 F for 12 min (just until lightly browned on bottom (not top) of cookies).  Yes, it's an odd temp, but I found 350 F a bit too low and 375 F a bit too high.

Let cool a few minutes on the pan, transfer to cookie racks.  Sprinkle top with powdered sugar OR roll in powdered sugar (make sure you do this while they are still warm).

Enjoy!  Store in a tightly sealed container, like a Tupperware.