Cookies with a Twist (of Lime)

 

Cherry limeades were a special treat at Grandma Marie's house. After she died, I brought the juicer home because my kids had such great memories of making limeades with their grandma. I still use it when I'm juicing lemons or limes for a recipe, even though Jill always says, "I should put a new juicer in your Christmas stocking."  

Marie would combine fresh limes and sugar-free Cherry 7-Up and serve it up with ice and a straw. Sounds tasty on a hot summer day, doesn't it?

I have been baking lots of cookies for a bridal shower at church later this month and stashing them in the freezer. The bride has chosen burgundy, pinks and blush colors for her color palette. So when I saw the recipe for Cherry Limeade Cookies, I thought they were perfect. They fit in with the color scheme, and they provide that favorite summery Cherry Limeade flavor in cookie form.

While they haven't gotten the bridal shower seal of approval yet, they did get good reviews from both me and Randy. 

I was on a parts run to Pratt for Randy last week. And I just might have stopped at Sonic for a liquid version of Diet Cherry Limeade. 

Mmmmmm! These cookies taste like summer. If you give them a try, let me know how you like them!

Cherry Limeade Cookies

From Imperial Sugar

Cookies:

1 cup butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons maraschino cherry juice
2 1/2 cups all-purpose flour
1/2 cup chopped maraschino cherries

 

Tart Lime Glaze:

1 1/2 cups powdered sugar
Juice of 1 large lime (1 1/2 - 2 tablespoons)
Zest of one large lime

 

For cookies, in bowl of your stand mixer fitted with paddle attachment, mix butter and granulated sugar together for 1 minute on medium speed until combined. Add in vanilla extract and cherry juice and mix until smooth.

Turn mixer to low and add in flour until incorporated, scraping sides and bottom of bowl as necessary. Dough will be thick. Fold in chopped cherries.
 

Cover dough and refrigerate for at least 1 hour.

Preheat oven to 375°F. Line baking sheets with parchment paper and set aside. Scoop out chilled dough using a small (1 tablespoon) cookie scoop. Roll the dough into balls and place on the prepared baking sheet, 2 inches apart.

Bake for 12 - 15 minutes until set and edges just begin to turn golden. Transfer cookies to a wire rack to cool completely.

For glaze, in a medium bowl whisk together powdered sugar, lime juice, and zest. Dip tops of cooled cookies into glaze, or alternately you can spoon glaze on top of cookies.

Store airtight at room temperature for up to 3 days. Makes about 36 cookies.