Recipe by Valerie Shumway-Khan
"They're a basic butter cookie, with a punch of lime flavor. My hubby is originally from Guyana, and these cookies remind him of home. I prefer to freshly grind the nutmeg from the whole-nut each time I use, but it's not necessary."
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Outstanding, refreshing and uniquely flavored cookie, unlike anything I've ever had before. You can taste both the lime and the nutmeg (a spice I generally don't care for) yet the two combine and blend to create a delicious flavor all its own. Be careful not to overbake these - -you don't want them brown around the edges. Once the cookies have set and are just beginning to turn color along the edge they're done! Any longer than that and you'd more than likely end up with an overly crunchy cookie. Beautiful cookie too, all light and sparkly with its sugar/nutmeg finish. I can't remember the last time I enjoyed something so different so much. I will make them again for sure, and I won't change a thing!
This cookie was good but not "wow!" When it first came out of the oven it was great, but after a few hours, the taste dulled a little. I would suggest those who want a softer cookie to make the cookies a little bigger, but cook with the same time. Instead of making the amount the recipe called for, I only made 36, but the cookies were kind of soft. I rolled my cookies to a size a little larger than a walnut.
OMG! What a delicious little cookie- light, crispy, buttery, slightly spiced, and sweet with a nice touch of lime! It's almost like a shortbread cookie, but not quite. I love the pairing of lime and nutmeg. Who would have thought those two flavors would blend so well together in a cookie! When it came to the spiced sugar mixture to dip the cookie into I used turbinado sugar vs. white sugar just to add a little extra crunch on top. I'm so glad I stumbled upon this recipe. It's definitely different and something I'd be happy to make again.
I LOVE the flavor of these. The picture that was posted made the cookies look chewy - and they are not. They are a super-crisp butter cookie. When I make these again I'll add an egg and see if I can get a softer consistency. Thanks for the recipe!!
One of the most interesting cookies I've ever tasted. Starts out in your mouth like a regular butter cookie, but after a few seconds, the lime really cuts through. I read comments saying that they weren't chewy cookies, though, so I went ahead and added 1 egg yolk. It worked out beautifully. They're hard on the outside but soft and chewy on the inside.
Wow, these are great!!! I don't usually try unrated recipes, but I love lime so I had to give these a whirl. They're like a cross between snicker doodles and lemon coolers.
My only caution is to make sure your pan cools between batches. When I baked a batch on a hot pan the bottoms burned and got very crispy before the tops looked done. Maybe they're a little delicate, but the recipe is simple and worth it!
These are SO GOOD. I made a few batches with the sugar coating on top, and then got lazy and made some without. Let me tell you, the sugar on top is what really made them go from good to fantastic. PS I also fresh-grated my spices, and I also made sure not to leave any pith on the lime zest.
These are really tasty cookies. I usually use my little zester that has five holes on the end to zest my lemons or limes, but for this one I used my microplaner. That's the best way to get the lime distributed throughout the cookies. This is kind of like snickerdoodle/butter cookie meets real flavor! These are a very tasty change from the cookies I normally make! Thanks, Valima!
* Percent Daily Values are based on a 2,000 calorie diet.
Guyanese Lime Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 27
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