I love citrus fruits ! The colours, the smell, the tanginess, they just brighten me up. I mostly bake with lemons or oranges and this is the first time I use lime. Normally I just use lime juice to make guacamole. The flavour of lime balances nicely with butter and white chocolate. This cookie dough is also very “unique” ! There are two kinds of flour, all-purpose and self-rising.  About 4 years ago, I tried to bake some shortbread cookies. The recipe called for cornstarch, but I accidentally put in self-rising flour ! To my surprise, they turned out really good ! Since then, I have used this combination many times with different variations and everyone likes it. Well, I guess I really have learned from my “mistake” …..but I don’t plan to correct it ! 🙂 

Makes about 24 cookies 

• 200 g unsalted butter, softened
• 90 g icing sugar + more for dusting
• 225 g all-purpose flour 
• 45 g self-rising flour
• 1/4 teaspoon salt
• 1 tablespoon fresh lime juice
• Zest of a small lime
• 1 teaspoon pure vanilla extract
• 50 g white chocolate chips 

1. Preheat oven to 325°F
2. Sift together both flours and salt, set aside
3. Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
4. Add lime juice, zest and vanilla extract 
5. Add flour mixture in 2 parts, mix until just blended
6. Stir in white chocolate chips
7. Refrigerate dough for 1-2 hours to prevent cookies from spreading too much
8. Shape dough into one inch balls and place on baking sheets lined with parchment paper, about 2 inches apart
9. Bake for about 15 minutes, until edges just golden
10. Cool on baking sheets for about 10 minutes, then completely on rack
11. Dust with icing sugar

Tools I used and you may like

KitchenAid K45SSWH Classic 4.5-Quart Bowl Stand Mixer, White

Microplane #40020 Classic Grater/Zester, Black

You can get these tools through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item.