My mom's Lime Sugar Cookies

Lime Sugar Cookies <-link to my mom's messy collection

1/2 c, butter, room temperature

1/2 c. sugar

1 1/2 T fresh lime juice

1 1/2 c. flour

2 T. sugar w/ 2 t. lime rind

1. Cream sugar and butter

2. Add lime juice

3. Add flour

4. Chill

5. Shape into 2 long rolls and wrap in plastic wrap

6. Chill

7. Cut into 1/8 inch slices with sharp knife

8. Place 1 inch apart on cookie sheet

9. Sprinkle with lime sugar mixture

10. Bake at 375 degrees for 6-8 minutes.

My Mom's Mocha Cookies

Cappucino Thins

4 oz. sweet cooking chocolate cut into 1" pieces

1/2 c. + 2 T. sugar

1/2 c. brown sugar

1 egg yolk

1 T. freeze dried coffee

1 T. cocoa

1 t. cinnamon

1. c. butter cut into 1 T. pieces

1 c. cake flour

1 c. flour

1. With Steel knife on food processor - chop chocolate using on/off until it is a coarse meal and set aside.

2.Combine sugars, yolk, coffee, cocoa, cinnamon and mix about one minute.

3. Add butter pieces and mix about one minute.

4. Add flours and chocolate.  Mix using on/off about 4-5 turns.  Do not over process

5. Divide dough into four equal portions, cylinders about 1" by 4". Wrap in plastic wrap.

6. Refrigerate at least one hour.

7. Cut dough into 1/4" slices. Arrange on baking sheet about 1 1/2" apart.

8. Bake at 350 for 8 minutes.

Makes about 5 dozen.

lemon, sour cream cutout cookies

cookies
2 c flour
1 c sugar
1/2 c butter
1/4 c sour cream
1 egg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1 tsp lemon extract

drizzle
1/2 c chocolate chips
1 tsp shortening (i.e. crisco)

decorations
lemon zest
colored or sparkling sugar

DIRECTIONS
Combine 1 c flour with all other ingredients, add remaining flour until just combined

Divide Divide dough into 2 or 3 portions, wrap in plastic and CHILL for 2+ hours

Heat oven to 350 F

Roll 1/2 dough on lightly floured surface to 1/8" thickness; cut into desired shapes and place 1" apart on an ungreased cookie sheet. Sprinkle with colored sugar and lemon zest, if desired.

Bake for 8-10 minutes or until lightly browned. Cool completely and place on wax paper.

DRIZZLE: melt chocolate chips with shortening in a ziptop bag in the microwave until just soft. Use 10-15 second bursts, or you risk burning the chocolate. Smoosh the chips and shortening together in the bag, when well combined and still soft, snip off a corner of the bag and drizzle over the cookies. Reheat in 10-15 second bursts as needed.