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  • Writer's picturePhyllis H. Moore

Bed & Breakfast Lime Cookies

Updated: Aug 23, 2020

Once upon a time, we had a bed and breakfast. It was an adventure for seven years. I thought I could fix up an old house, decorate the rooms and enjoy the quiet. However, people actually wanted to stay and they expected breakfast.

I really enjoyed it, but it was confining if you wanted to travel, so we eventually sold it. I made friends from all over the world that I still stay in touch with. My favorite people were the petroleum landmen, but they were all women. They were weekly regulars, arriving on Monday and leaving on Thursday. Then I could get the rooms ready for the weekend history buffs who showed up on Friday and left on Sunday.

I had a signature cookie, always available in the common area. It's a refrigerator cookie, always handy to pull out and bake when you need a little something. The shape in the picture is never what mine looked like because they were rolled in a log and cut in slices, but they were still melt in your mouth and tangy.

So, wouldn't you know this is one of Meg Miller's favorite recipes for a great summer cookie.

Hope you enjoy:

3/4 c. Butter, softened

1/4 c. Sugar

1/4 c. Powdered sugar

2 T. Lime zest

2 T. Lime juice

1/4 t. Salt

1 1/2 c. Flour

Combine ingredients and roll into two logs. Wrap in wax paper and refrigerate at least one hour. Cut in 1/4" slices and bake in 300 degree oven for 15 minutes. Do not over bake. They shouldn't brown.

Lime Glaze: 3/4 c. powdered sugar, 5 T. of lime juice and 1 t. lime zest. (I like more zest). Combine in a glass measuring cup and stir until the icing is smooth with no lumps. Drizzle over cooled cookies.

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