Sequilhos (Brazilian Lime Cookies)
- 228 grams salted butter, room temperature
- 100 grams Imperial Sugar Extra Fine Granulated Sugar
- 224 grams all-purpose flour*, sifted
- 60 grams corn starch, sifted
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fresh lime zest
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- In the bowl of a stand mixer fitted with a wire whisk, whip butter for 2-4 minutes or until soft and fluffy.
- Add sugar and beat until mixture is a light yellow color (up to 3 minutes).
- Change wire for a flat beater and add flour in stages. Mix for 3 minutes then add corn starch.
- Once corn starch is incorporated, add lime zest and lime juice. Continue mixing for another 5-8 minutes until a soft dough forms.
- Dust your hands with flour and add some to a clean work surface before removing dough from mixer. Place dough on floured surfaced and roll into a log.
- Cut log in half and create two smaller thin logs. Wrap dough logs with parchment paper and plastic wrap. Refrigerate for at least 2 hours.
- Remove dough from wrapping. Using a knife or a dough cutter, cut log into 18 pieces that are each 2 inches. Form small balls with your hands and set them aside.
- Prepare cookie sheet with a silicone baking mat or parchment paper and place cookie balls onto prepared sheet. Use a fork to press slightly down each cookie ball.
- Cover cookies with plastic wrap and refrigerate for 30 to 45 minutes before baking.
- Preheat oven at 375ºF and bake cookies for 10 to 11 minutes. Cookies will remain white and bottoms will not brown, so do not over bake.
- Allow sequilhos to cool on cookie sheet undisturbed for at least 30 minutes before removing or glazing.
- To prepare glaze, add confectioners' sugar, lime zest, and 2 tablespoons lime juice. Whisk. If glaze is not thin enough, add one additional tablespoon of lime juice.
- Drizzle baked cookies with lime glaze. Sprinkle with additional lime zest for decoration, if desired. Allow icing to harden for 5 to 10 minutes before serving.
- Store airtight for up to 3 days.
Imperial Sugar Insight
- For this recipe, it is best to use a digital scale. Ingredients are listed in grams in order to ensure precise measurements. Too much flour and corn starch and you'll end up with pancakes instead of cookies. Depending on how it's packed, a cup of flour can weigh anywhere from around 4 ounces (113 grams) to 6 ounces (170 grams), so we've used grams as a measurement to make sure your cookies turn out right the first time.
- This cookie dough is freezer-friendly. When stored in an airtight container or vacuum-sealed in a bag, it will last for several months when frozen.
- Recipe developed for Imperial Sugar by Adriana Martin @AdrianasBestRecipes.