This lovely recipe is from SDD – The Food Blog, and a very lovely buttery limey concoction it is – a very summery cookie, and perfect for this time of year. My cookies were even more buttery than the recipe intends, as I accidently used 250 grams instead of 210. I used bottled lime juice, and I imagine these cookies would be even more delicious using fresh limes, and perhaps a bit of fresh lime zest sprinkled over the top.

1 cup butter
1 cup raw sugar
2 eggs
1/2 teaspoon vanilla essence
1/2 cup lime juice
3 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans

Preheat the oven to 180C, and line or grease a baking tray.

Cream the butter and sugar together until smooth. Beat in the eggs, vanilla and lime juice – the mixture will now look a little curdled, which is fine.

Add the flour, baking soda, salt and pecans, and beat well.

Flatten heaped teaspoonfuls of the mixture on the baking tray, and sprinkle with raw sugar. Bake for 15 minutes, or until slightly golden around the edges. Cool on a rack.