Every Who down in Whoville liked Christmas a lot,
But the Grinch, who lived just north of Whoville, did not.
The Grinch hated Christmas — the whole Christmas season.
Oh, please don’t ask why, no one quite knows the reason.
It could be, perhaps, that his shoes were too tight.
It could be his head wasn’t screwed on just right.
But I think that the most likely reason of all
May have been that his heart was two sizes too small.
Then the Grinch thought of something he hadn’t before:
“Maybe Christmas,” he thought, “doesn’t come from a store–
Maybe Christmas–perhaps–means a little bit more.”
And what happened then–well, in Whoville they say
That the Grinch’s small heart grew three sizes that day.
And then the true meaning of Christmas came through,
And the Grinch found the strength of ten Grinches–plus two.
And now that his heart didn’t feel quite so tight,
He whizzed with his load through the bright morning light.
With a smile in his soul, he descended Mount Crumpet,
Cheerily blowing Who! Who! on his trumpet.
Welcome, Christmas, while we stand
Heart to heart,… and hand in hand.
The Grinch, is one of my all-time favorite Christmas movies. In fact my childhood dog Max, was named after the Grinch’s dog Max. Who remembers the line “Max! Pick out a bow”? These Grinchmas Cookies, are that same bright green color as the Grinch himself, but a little more sweet. Fresh lime zest and lime juice add a burst of citrus flavor to a sweet crinkle cookie.
These are great for a cookie exchange because they’re unique. As much as I love a good Peanut Butter Blossom, you can always expect someone to make those. With there bright green color they add a nice pop of color to your typical cookie tray and an unexpected pop of flavor.
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, at room temperature
1 ¼ cups granulated sugar
2 large eggs
1 teaspoon grated lime zest,
1 ½ tablespoons lime juice
1½ tablespoons lemon juice
4 drops green food coloring
½ cup confectioner’s sugar, sifted
2 tablespoons green sanding sugar
- Whisk the flour, baking powder and salt in a medium bowl. beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest and juice, then beat in the food coloring. Reduce the mixer speed to low; gradually add the flourmixture, beating until just combined. Cover and refrigerate until firm, about 45 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. Combine the confectioners’ sugar and sanding sugar in a small bowl. Roll tablespoonfuls of dough into balls and toss in the sugar mixture to coat completely. Arrange the cookies 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the cookies are puffed and cracked on top and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, and then transfer to racks to cool completely.
*Recipe from Southern Living Magazine, December 2015.
RECIPE COMING SOON.