Lime Zest Sugar Cookies

It's s that time of year again and I am off to the Fair. The Ventura County Fair . It is so exciting as I did not think I would make it after all that has happened but I did it. I took a whole load of canned stuff that I will post on our Canning Blog. I also took some of the pictures that I took for the first time to the photography section. But the most important part for us is the Baking. It was my first time turning anything in for baking and it was not easy to make so much in so little time. My first thought was to bake and freeze till fair but I wanted it to be as fresh as possible. 

So here is one of the cookies I did. It came off the internet from a women named Karen Baker who posted it on MyRecipes. I tried to find her blog but I do not know that she has one but the link will take you to the original recipe un-tweaked. Either way in my mind it is a Blue Ribbon winner and hopefully it will be. Enjoy.

Lime Zest Sugar cookies

Ingredients 

3/4 cup butter softened
2 cups sugar, (divided by 1 1/2 cup and a single 1/2 cup)
Zest of 4 limes (about 4 tablespoons)
1/2 cup sour cream
2 large egg yolks, at room temperature (let them sit out for 30 minutes)
2 tablespoon fresh lime juice
1/2 teaspoon kosher salt
2 teaspoons baking powder
2 1/2 cups flour

Here are some of the things I did to tweak this a bit. So it is up to you to take these up or down a notch depending on your taste it does not change the texture of the cookies. I added an extra tablespoon of lime juice. And I added two extra tablespoons of lime zest.

The mixture:

• Beat butter, 1 1/2 cups sugar, and lime zest on medium speed until lightly & creamed
• Add sour cream, and beat just until blended
• Stir in egg yolks and lime juice, scraping down sides of bowl
• Add salt, baking powder, and flour, and beat until blended
• Chill dough 1 hour..... I made extra and froze it

To prep and cook: 

• Preheat oven 350 
• Line 2 baking sheets with parchment paper
• Place the remaining ½ cup sugar on plate
• Shape dough into 1 inch balls and roll in sugar
• Place on sheet
• Bake at 350 for 20 minutes or until edges begin to brown... bottoms will look golden brown
• Enjoy !

So sorry there  are not more pictures but it was a lot of work and little time. 

Enjoy

Cinnamon Rolls Home Made

Cinnamon Rolls from scratch like all home made food they just are the Best Cinnamon Rolls  




This is a time consuming recipe but worth every minute. If you have the taste for Cinnamon Rolls today you will have them fresh tomorrow morning.  I made these for a book study I was having and the ladies went nutty over them. With Tea, Coffee or just some juice these are scrumptious !







I am so good about giving credit for recipes but this one I have had so long I truly do not know where I got it. Sorry

Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 tsp kosher salt
Vegetable oil /cooking spray

Filling:
8 ounces light brown sugar, app 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, app 1 1/2 tablespoons

Icing:
2 1/2 ounces cream cheese softened, app 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough:

In a mixing bowl it can be a stand mixer with the whisk attachment, hand mixer or by hand. Whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt. Whisk until moistened and combined.

 Add all but 3/4 cup of the remaining flour and knead for 5 minutes. Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead for 5 minutes more or until the dough clears the sides of the bowl.






Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.












Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.










Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.







Butter a 9 by 13-inch glass baking dish.










Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle.











 Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge.









 

Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge, gently press the filling into the dough.









Beginning with the long edge nearest you, roll the dough into a tight cylinder.
Firmly pinch the seam to seal and roll the cylinder seam side down.
Very gently squeeze the cylinder to create even thickness.
Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls.
Arrange rolls cut side down in the baking dish lined with butter.






Cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.










Remove the rolls from the refrigerator and place in an oven that is turned off.
 




Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls.










Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes.







 Remove the rolls and the shallow pan of water from the oven.








Preheat the oven to 350 degrees


When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.






While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth.














 Spread over the rolls and serve immediately.