Yesterday *sigh* we finally got a parking ticket. I know I sound like it is a big deal. It’s been years since we got our ticket so we were bummed when that happened. We went to a store nearby and parked for 20 minutes. The sign reads no need to pay for parking after 5.30pm and we got there 5.28pm. We came back around 5.50 and we found the parking ticket stamped at 5.47pm. We were so puzzled and the ticket actually did not come from the city, but the facility (we parked in a lot for bank that is also open for public). Oh well.
Well, speaking of holidays, have you planned anything yet? I am so excited that we’ll be going on a mini getaway. Not for too long, just 3 days and 2 night. It’s been a while since we went on a trip so I am looking forward to it. …these cranberry lime cookies. I love the combination so much, very refreshing with a twist of Summer. So, if you’re not into something too sweet like toffee chocolate chip, this is definitely for you!
Cranberry Lime Cookies
- 1 cup plus 2 tbs flour
- 1 stick (4 oz) unsalted butter, sliced and chilled
- ¼ cup sugar, plus more for sprinkling
- ¼ tsp salt
- ¼ cup dried cranberries
- 1 tbs grated lime zest
- ¼ tsp baking powder
- 2 tsp vanilla extract
- Preheat to 300F and line a cookie sheet with parchment paper. In a food processor, mix the flour, baking powder, butter, vanilla, sugar and salt for 20 seconds. Add the grated lime zest, cranberries and pulse for about 20 seconds more.
- Turn out the dough onto a work surface and make it into a smooth, compact ball. On a lightly floured surface, roll the dough into a 7-by-8-inch rectangle, about ¼ inch thick and make round shape using round cookie cutter. Prick each cookie 3 times with a fork.
- Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes. Bake until light golden-brown, 20 to 25 minutes. Let cool for 5 minutes before transferring to a rack to cool completely; sprinkle with sugar.