Lime Pie, Lemon Buttermilk Cookies and More!

Spring officially starts March 20Th this year, but it sure feels like it's here already. The weather here has been beautiful. The growing season has started and I'm excited to begin working on our garden. I adore having all kinds of fresh herbs on hand. And roses, how I love my roses! Being able to cut fresh flowers feels like such a luxury. My father has given me some dahlia bulbs, and I'm excited to get them planted and growing.

Here are some goodies I made during Blue College in February for our guests. An old fashioned Lime Pie . A very simple, easy and traditional recipe. Tart with a wonderful lime flavor topped with sweetened whipped cream to bring some sweetness to the equation. We had enchiladas for dinner so the lime pie for dessert was a nice finish.

These are Lemon Buttermilk Cookies. Adapted from this recipe. I also added some lemon juice to the frosting and increased the zest for a stronger lemon flavor. They are delicious and have a cake like texture. Perfect with afternoon tea!

A beautiful rainbow I saw recently nearby.

Ginger Cookies

"I am still convinced that a good, simple, homeade cookie is preferable to all the store-bought cookies one can find." James Beard

I love ginger cookies. I made a number of batches this winter in search of the "perfect ginger cookie". If there could be a perfect ginger cookie, I'm convinced these chewy morsels could be it. What sets this recipe apart from all others is that it contains 3 types of ginger. This provides a layering of multidimensional ginger flavor. And the crystallized ginger really adds a spicy element. If you'd like to kick the spiciness up a bit, then add a pinch of cayenne pepper. I did to one batch and I loved it. It may not be for everyone, but it adds a special spicy dimension that you can't really put your finger on. If you're skeptical, make the dough, and add a small pinch to only a portion of the dough so you can try it.

Ingredients

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon salt
1-2 inch knob fresh ginger, (or 2-3 Tablespoons) peeled and grated*
3/4 -1 cup chopped crystallized ginger
1 cup (packed) brown sugar
1/2 cup vegetable shortening room temperature, or substitute more butter
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild flavored (light) molasses

raw turbinado sugar, or granulated sugar

Preparation

Combine first 7 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Cover 2 cookie sheets with parchment paper, or lightly butter them. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Store cookies in airtight container at room temperature.)

*The easiest way to grate fresh ginger is to freeze it first, then peel, then grate it with a microplane or a box grater using the fine holes.

Snickerdoodles

Snickerdoodles are one of my very favorite cookies (our guests love them too!) Soft and delicate on the inside, while remaining crisp on the outside. A perfect winter treat! And hey, these delicious cookies are easy to make too!
recipe here
INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.