meyer lemon and lime cookies

After lots of procrastination, I finally finished a stressful project at work at the end of last week. To reward myself, I decided to bake up some cookies. It’s not so much the cookies that are my reward but the baking of them. The simple acts of baking – gathering ingredients, measuring flour and sugar, mixing the dough, and watching it all come together like magic in the oven – are therapeutic for me.

Our markets are always overrun with citrus, so I knew I wanted to make something with lemons. When I stopped in Publix on my way home from work on Friday, I happened upon some Meyer lemons. I’ve never used Meyers in my cooking or baking, so I picked up a couple, along with some regular lemons and some limes. I didn’t necessarily know what I was going to do with them, but I just can’t resist citrus, so the fruit sometimes just ends up displayed in a bowl on my breakfast nook table.

The cookies I made are based on a recipe for Lemon Icebox Cookies from Everyday Food. I made a few changes to the original recipe, partly because I wanted to and partly out of necessity. I used the Meyer lemons for lemon zest and lemon juice, and because I wanted a bit more citrus kick, I added some lime zest and lime juice. The original recipe calls for rolling the dough into a log, freezing it for a couple of hours, then slicing it into 1/4 inch slices. My dough was too sticky to form into the log shape, and I didn’t have the patience to work with it. Instead, I refrigerated the dough overnight (because I got distracted with other things), then made drop cookies.

The cookies turned out great. They had great citrus flavor and I could taste both the lemon and the lime. I could also taste the saltiness from the kosher salt, and it balanced out the citrus flavor nicely. The texture was light and almost like a shortbread – crumbly and sandy. They were a hit with my husband and daughter, too. Both kept trying to sneak extras – always a sure sign of a successful recipe.

Yield: approx 24 cookies

Meyer Lemon and Lime Cookies


2 cups all-purpose flour (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon kosher salt
1 tablespoon lemon zest (I used a Meyer lemon)
1 teaspoon lime zest
1 teaspoon fresh lemon juice (again, I used Meyer)
1/2 teaspoon fresh lime juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks


In a food processor, pulse flour, confectioners' sugar, salt, lemon zest, and lime zest until combined. Add butter and process until sandy. Add egg yolks and lemon and lime juices; pulse until dough comes together. Place dough in a bowl and refrigerate until firm, about 2 hours (or overnight).

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Drop dough by rounded tablespoonfuls (roll the dough into balls with your hands if the dough is too firm) onto prepared baking sheets, about 2 inches apart.

Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. (To store, cover and keep at room temperature, up to 5 days.)

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13 Responses to “blackberry buttermilk cake with blackberry compote”

  1. Renee (Kudos Kookies) — May 30, 2010 @ 8:26 am

    That cake looks so tasty! I love blackberries so this recipe is something I plan to try. Plus, they’re good for you so you never have to feel guilty about eating 1/2 the cake by yourself, right? BTW, your helper looks like she did a wonderful job! Super post girls!

    • merrygourmet

      merrygourmet replied: — May 30th, 2010 @ 8:28 am

      Renee – I love the way you think! Yes, definitely a healthy cake. 😉

  2. C and C Dish — May 30, 2010 @ 10:51 am

    This cake looks wonderful…my kid’s are my best kitchen helpers, too!

  3. Macaroni Mama — May 30, 2010 @ 11:41 am

    I adore anything with blackberries.

  4. Pachecopatty — May 30, 2010 @ 12:02 pm

    What a sweet post! I remember berry picking in the summer, good times!

  5. SMITH BITES — May 30, 2010 @ 3:02 pm

    It makes me sooooo happy to see your daughter cooking in the kitchen with you! And she’s absolutely adorable to boot – not to mention that cake!

  6. Chef Dennis — May 30, 2010 @ 6:02 pm

    what a perfect looking cake!! Looks like you had some great help with it! your images are excellent!

  7. Magic of Spice — May 31, 2010 @ 2:06 pm

    The cake looks great. Love the photos, looks like they are great helpers:)

  8. Oooh I saw blackberries on sale at the grocery store, just might have to run back and pick them up to make this cake!! I love berry cakes, delicious.

  9. The Housewife — May 31, 2010 @ 9:07 pm

    I love cooking with kids and hopefully when mine is old enough, I can make some great memories! Beautiful post…

  10. Jean — June 2, 2010 @ 10:49 am

    The cake looks delicious–I don’t think I’ve ever made dessert with blackberries before.

    Love the story…

  11. Mrs. L — June 16, 2010 @ 7:11 pm

    The Gourmet Raspberry Buttermilk cake is a favorite and I’ve been meaning to try other fruits so this is perfect. This is a great addition to the Gourmet, Unbound June entries!

  12. Mauna — June 28, 2010 @ 11:15 pm

    Mmmmm… just made the blackberry compote and put it on top of homemade vanilla ice cream (another use for your ice cream maker!)

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