It was just last Christmas that Bonnie Duberson, of Linwood, invented the key lime cookie recipe she submitted for The Press’ “12 Days of Cookies” contest.
“I have created cookie recipes, but this one I came up with last year is by far one of my favorites,” said Duberson, who works at Tropicana Casino and Resort. “I give cookies to my huge family, friends and coworkers each Christmas, and usually we celebrate Thanksgiving. Many of them are already asking (if I am) making cookies this year.”
Duberson works so hard and puts so much detail into her cookies and candies because it feels so incredible when friends and family tell her how great they are and how much they look forward to her sweets each holiday, she said. Duberson normally bakes anywhere between 16 to 20 different types of cookies, and about 10 to 12 dozen of each, so that there is something for everyone.
For Duberson’s softer Christmas cookies, such as key lime and ricotta cheese cookies, she waits until the last minute to make them because she gives them as gifts.
Duberson, who has been baking since she was little, attended culinary arts school. She makes favors for parties and candy all year long. She never pursued a career as a baker or pastry chef because she wanted to have her own party event/planning business. She didn’t want to work for someone else, she said, because then it would be a job.
Key Lime Cookies
2 cups sifted flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 stick of real butter (softened room temperature)
1 egg (room temperature)
3 key limes (can substitute
regular limes). You will zest all
the limes into one bowl, then cut them in half and squeeze the lime juice into a separate bowl.
Sift together four, salt and baking soda.
Cream together sugar, butter, egg and half of the lime juice.
Mix dry and wet ingredients together.
Add about three quaters of the lime zest into dough. Save the remainder for the icing.
Roll into balls, using about 1 tablespoon of dough for each.
Space evenly on a parchment-lined baking sheet and bake at 350 degrees for 9 to 12 minutes.
Makes: About 5 to 6 dozen.
2 cups powered sugar
Remaining lime zest
Remaining lime juice
Whisk together all ingredients until it is a consistency that will run over cookie.