Welcome to Miami

My twin brother is getting married in two weeks (eek! where does the time go?), so we headed south for a little bachelor party in April.

A weekend in South Beach was pretty lovely after a long winter and though I barely kept up with those guys on the dance floor (and I like to think I have stamina on the dance floor!), we squeezed in some quality beach time, perfect tacos & frozen margaritas, a drag brunch featuring some fierce audience participation from the groom-to-be, and a wander around the bright Wynwood Walls. I’m pretty sure I flew home part-woman/part-sunscreen and I enjoyed Miami a lot more than I thought I was going to – plus Thomas had a blast, and that’s what we were going for.
IMG-6395I rolled up to the Montreal airport w/matching Celine Dion tees for Thomas and I (the power of love and all), and cookies (of course). I didn’t feel like I could head into such a weekend without a celebratory snack.

Lime Zest Sugar Cookies
yields about 30 cookies (depending on your cookie cutter shape)

  • 1 1/2 cups all-purpose flour (plus a little more for dusting)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp ( 3/4 stick) unsalted butter
  • 1/2 cup granulated sugar
  • finely grated zest of two limes
  • 1 tsp vanilla extract
  • 1 large egg
  1. Combine lime zest with sugar and let sit for at least five minutes.
  2. In a separate bowl, combine the flour, baking powder, and salt.
  3. In a stand mixer fitted with the paddle attachment, beat the butter with the sugar and lime zest until fluffy. Add in vanilla extract and egg.
  4. Reduce the speed on the stand mixer and add in the dry ingredients in three batches, mix until just combined.
  5. Divide dough into two disks and wrap tightly in plastic wrap. Refrigerate for an hour or overnight.
  6. Preheat oven to 375F. Line two baking trays with parchment paper.
  7. Lightly dust your workspace with flour and roll the dough out until it is about 1/8 inch thick. Cut into desired shape(s) and place on prepared baking trays. Bake for about 5-6 minutes, or until golden.
  8. Let cookies cool completely before icing with whatever whimsical colours and sprinkles make your heart happy! (I went with a tried and true Martha Stewart royal icing recipe.) Enjoy!



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