Key Lime Iced Wafers

Baking time 15 minutes

Preparation time 20 minutes

Pre heat oven to 375 degrees F

Serves 2-4 Cookie Monsters

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·                  Parchment paper lined cookie sheets

·                  One mixing bowl, large

·                  Pastry or icing brush

·                  Measuring spoons, cups

·                  Hand held mixer

·                  Large spoon

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1.               ½ cup Unsalted sweet butter

2.               1-1/3 Cup, pure cane granulated sugar

3.               3 eggs

4.               3 Tablespoons lime juice, may use lemon juice if desired

5.               2 cups all purpose flour

6.               ¼ teaspoon sea salt

Begin by starting your oven to preheat at 375 degrees.

Using large mixing bowl, add the butter and sugar. You want to use the mixer for beating these together very well till it resembles very course meal. If your butter is soft, it will be smooth with granulated sugar well mixed in.

Crack the eggs carefully into the bowl...

….and go ahead and mix well. 

It should start to get fluffy…

….and it will look like it has increased in volume…cause it has!

Now add the vanilla and ….

…..add the lime juice and mix well.

Ahh....this smells so wonderful! Like back to the islands!!

Add the flour and salt all together. Start your mixer slowly and increase the speed slowly after you know the flour won’t fly out of your bowl…if you don’t start slow, your gonna have a job cleaning up after cookies and who wants to do that when cookies are ready to eat out of the oven!

The batter should resemble pancake batter, thin.

Spoon carefully onto the parchement paper lined cookie sheet.

Place spaced apart as these will rise and spread as a wafer.

Place into preheated oven and bake for 15 minutes.

Remove from oven and slide cookies and parchment paper directly onto your counter to cool.

Ice made with 1/2 cup powder sugar and 

mix with enough lime juice 

to make a thin icing 

and brush like a paint brush 

on top of the wafers.

Love 'em!!

Snicker Doodles

Oven temperature 400

Baking time 10 minutes
Makes about 65 cookies

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• wooden spoon
• large ceramic bowl, small mixing bowl, small plastic container with lid
• measuring spoons
• dry measuring cups
• parchment paper to fit cookie sheet, additional paper to wrap left over dough with
• cookie sheet
• zip lock freezer bag, gallon size

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1. 1 Cup Unsalted Sweet Butter, room temperature
2. 1-1/2 Cups, pure cane sugar extra fine
3. 2 whole eggs
4. 1 Tablespoon Vanilla
5. 3 Cups Barley flour or All Purpose flour
6. 1/2 teaspoon sea salt
7. 3-1/2 teaspoons baking powder
8. Cardamom powder
9. Cinnamon powder
10. 5 tablespoons Wholesome Evaporated Organic Cane Juice Sugar, course size (Costco, Central Market HEB)

In large ceramic bowl, with wooden spoon, mash up the butter, add eggs and vanilla, mix in the pure cane sugar slowly, mixing very well and set aside.

In small bowl, measure dry ingredients, flour, salt, baking powder, 1/2 teaspoon cardamom, 1 teaspoon cinnamon and mix well with clean dry hands and set aside.

With large ceramic bowl, stir slowly adding the mixed dry ingredients of the small bowl. Mix completely each time before adding more dry ingredients and set aside.

Using small plastic container with lid, mix the 5 tablespoons Organic Cane Juice Sugar with 2 tablespoons Cinnamon, mix well and set aside.

With Anise spoon or large tablespoon, carve out some dough and roll between your palms the dough. This should be the size of a large walnut, make 13.

Drop into sugar/cinnamon coating all over once. Place equal distance on parchment covered cookie sheet. Place into 400 degree oven for 10 minutes. Remove cookies and parchment sheet directly onto cold counter to cool. Crispy outer edge cookies, medium soft firm centers.

Left over dough: Cut off enough parchment paper to hold left over dough in. Shaping into rectangle log, folding paper to hold and place it all into zip lock bag and store in refrigerator. Will make 6 batches of 13 cookies each and can store up to 1 week unbaked.