White Chocolate Lime Cookies

Tysa Marie
Feb 10, 2016
3 min read

Ladies and gentlemen, I am pleased to introduce you to the award-winning, white chocolate lime cookie! Yes, that's right. I entered this cookie into a contest and won. The cookie actually won two awards: Best Unexpected or Innovative Ingredient and Judge's Choice (overall winner) in the Amateur Division. And it wasn't just any contest, it was THEE Cookie Table and Cocktails event for the Mahoning Valley Historical Society (a fundraiser for the Tyler History Center). Never heard of the cookie table? Let me explain!

It is not coincidental that the Tyler History Center's annual fundraiser is a cookie table. The cookie table is a serious tradition in Northeastern Ohio/Western Pennsylvania, as well as a Youngstown, Ohio wedding tradition going back to the days of the Great Depression according to research completed by the Mahoning Valley Historical Society's Arms Family Museum of Local History. In addition to the traditional wedding cake, a large table with different cookies are presented to guests during the ceremony reception. The cookies are usually prepared by family members and friends in advance and have strong, ethnic ties. It has been said that the cookie table became popular in Youngstown in the early twentieth century from the combination of immigrants that came to the area for work. The expense of a large wedding cake was off set by producing a smaller cake and recruiting grandmothers, aunts, and cousins to bake cookies (a more affordable dessert) in addition to the cake. The tradition of baking cookies for a wedding has become a way to show love for the newlywed couple. As a matter of fact, cookie tables are starting to pop up at other special occasions, too, like graduation and retirement parties. Again, it is a big deal here in Youngstown and this fundraiser/contest in its fourth year drew nearly 70 bakers, 300 attendees and a cookie table large enough to hold over 10,000 cookies.

With that many bakers, one would expect to see a diverse selection of cookies. Look at the photo above; this year was no exception. I can't tell you exactly why the judges picked the white chocolate lime cookie as the winner, but I can tell you that it has to have something to do with the simple combination of warm vanilla and tart lime and the bonus of white chocolate. I found the recipe (below) from a shortcut cookie book my mother gifted me a few years ago. As you can see, the best unexpected ingredient is cake mix. But not just any cake mix, I learned that you need to use french vanilla. French vanilla ice cream is created from a rich, vanilla custard base. The essence of that flavor is evident in french vanilla cake mix, too, and partners well with all of the freshly grated lime zest/juice used in this recipe. I also substituted shortening for the butter in the original recipe, and have shared why I prefer shortening when baking cookies in past posts. Typically, when you alternate shortening for butter you need to add water to balance the replacement. I used fresh lime juice with the shortening and it added so much more flavor. In point of fact, I adjusted the recipe based on these preferences, but you could always purchase the book and follow the original recipe. Either way, I hope you enjoy them!

White Chocolate Lime Cookies

Cookie Ingredients:

1 (16.5-ounce) package of french vanilla cake mix

1/2 cup butter flavored vegetable shortening

1 tablespoon lime juice

2 large eggs

1 tablespoon grated lime zest

1 1/4 cups white chocolate chips

Icing Ingredients:

3 cups powdered sugar

1-2 teaspoons grated lime zest

6-8 tablespoon lime juice

Yield: 4 dozen

Prep Time: 15 minutes

Bake Time: 8 - 10 minutes

Directions:

Preheat oven to 350 degrees Fahrenheit. Position oven rack in the upper third of the oven. Line cookie sheets with parchment paper or reusable silicon mats.
Place the cake mix in a large mixing bowl with the shortening, lime juice, lime zest, and eggs. Blend with an electric mixer set on medium/high for 1 to 2 minutes or until smooth.
Mix white chocolate chips by hand with a wood spoon until all chips are moistened and evenly mixed in.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake cookies for 8 to 10 minutes depending on your oven. The cookies should be set at the edges and just barely set at the center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with spatula to cool completely.
Prepare icing by mixing all of the ingredients together. The icing should be thick enough to stick to the cooled cookies, yet thin enough to drizzle.
Drizzle each cookie with a teaspoon of icing. Let icing set for at least 10 minutes after frosting.
Enjoy!