When I first saw these cookies, I wasn't sure about the idea of pumpkin seeds in a sugar cookie with lime. It seemed like a strange combination, but trust me on this-it works! The lime is a really unusual, but refreshing flavor with the sugar cookies, and I quite enjoy them. Bake them really small (you'll have to shorten up the baking time) and tuck them into a cute box for a twist on the usual Christmas cookies.
Adapted from Rebar
1 cup sugar
1/4 cup unsalted butter
1 tbsp vegetable oil
zest of 1 lime
1 large egg
2 tbsp freshly squeezed lime juice
1 3/4 cups flour
1/4 cup unsalted pumpkin seeds, toasted and coarsely chopped
1/2 tsp baking soda
1/2 tsp salt
Pre-heat oven to 350 F
In a bowl with an electric mixer, beat butter, sugar, vegetable oil, and lime zest until fluffy. Add the egg and lime juice, continuing to beat until well combined. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin seeds. Add the flour mixture to the butter mixture and combine on low speed until it comes together in a dough.
Drop the dough in heaping tablespoon scoops onto the pan, shaping with your fingers into a roundish cookie shape. Sprinkle the top with sugar and bake about 8-12 minutes. I found when I made this recipe they needed more like 15 minutes, but it will depend on your oven. They are done when the tops are just firm and the edges are slightly browned. Remove cookies to a rack and let them cool completely.
Store in an airtight container on the counter for 3-4 days, or package up and freeze for a few weeks.
Makes 1 dozen
