Lime Cookie vs Choc Chip Cookie

I took a half day from work, and guess where could I be? I was at Sunlik to pick up some baking stuff and followed by MPH bookstore at Raffles City. It's not difficult to find me as I'm always at my favourite baking section.

MPH has a few selection of books, compared to Amazon.com. I bought a cupcake and muffin recipe book which may come in handy in future.

Back home...

My baking stuff from Sunlik

These are cute teddy bear sprinkles.

I started preparing the cherry filling for the birthday cupcakes for my Oct gals from my Uni.

It's pretty sweet if you don't have a sweet tooth.

I was baking lime cookies this day as I wanted to put my lesson taught from my last cookie baking to good use.

Lime rind

Beating of butter, rind, sugar and egg yolk until light and fluffy.

Kneading the ready dough slightly on floured board.

I added more than 2 tsps of the lime rind, otherwise you won't be able to see them in the cookies at all.

The cute little buttons!

It's crunchy and yet not too hard at all.

Preparing the icing for the lime cookies.

The icing was a little runny, but it would dry with time.

Hope my colleagues like them, as I do.

I was getting real hungry by the time I finished with cookies. MH had made steamed tapioca the other day.

I love my steamed tapioca covered with lotsa shredded coconut.

My 500 Cupcakes & Muffins by Fergal Connolly

A peek into book

My bro was whining that he wanted choc cookie so I took a recipe off my recipe book and started baking some the next day.

I used white choc chips

I baked the cookies a second round as I found them rather soft. Wrong move!

The cookies turned out very crispy and dry.

Tangy Lime Cookies (The Australian Women's Weekly - Biscuits & Slices)

Makes about 25.

60g butter
2 tsps grated lime rind
1/2 cup castor sugar
1 egg yolk
1 1/4 cups self-raising flour
1 tbsp lime juice, approximately

Icing
3 tsps soft butter
1 cup icing sugar
1 tbsp lime juice, approximately

Beat butter, rind, sugar and egg yolk in small bowl with electric mixer until light and fluffy.
Stir in sifted flour and enough juice to make ingredients cling together.
Turn dough onto lightly floured surface, knead gently until smooth.
Roll 2 level tsps of mixture into a ball, place onto greased oven tray, flatten slightly. ( I placed them onto tray of grease-proof paper)
Repeat with remaining mixture, allowing about 4cm between cookies.
Bake in moderate oven (180 Deg C) for about 15mins or until lightly browned.
Cool on trays. Spread cold cookies with icing.

Icing
Combine butter and sifted icing sugar in bowl, stir in enough juice to make smooth and spreadable.

Choc Fudge Cookies (The Australian Women's Weekly - Biscuits & Slices)

Makes about 20

2 eggs
1/4 cup brown sugar
180g dark choc, melted
1/2 cup oil
1 1/4 cups plain flour
1/4 cup self-raising flour
100g white choc, roughly chopped (I omitted this)
1 cup (190g) Choc Bits (I added white choc chips)

Beat eggs and sugar in a small bowl with electric mixer until frothy.
Stir in combined cooled dark choc and oil, then sifted flours, white choc and Choc Bits; cover, refrigerate for 1hr.
Roll 1 1/2 level tsps of mixture into a ball, place onto greased oven tray.
Repeat with remaining mixture, allowing about 4cm between cookies.
Bake in moderate oven (180 Deg C) for about 10min or until just firm, cool on trays.