Took FOREVER to find the lime oil essence. And you used dry citric acid, correct? Not liquid? (because the store had a liquid version in the lollipop section--which is where I found the itsy bitsy lime bottle.)http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=235255
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mistral, can I use bottled *key lime juice* for Key Lime Sparkles or do I need fresh?
- Thread starter marilynfl
- Start date
Hokay: I used fresh lime juice and it was the regular lime found in all the supermarkets . . .
I think that whatever lime juice you use would be fine; the key limes are supposed to be more tart.
And you do NOT want the liquid citric acid as it will add more water to the dough and change the texture of the cookie. Get powdered or finely granulated citric acid (aka sour salt). And if you water is hard and leaves deposits everywhere, buy a whole pound of the citric acid as it is great for removing mineral deposits, as well as cooking!
I really like those cookies and I hope you do too.
I think that whatever lime juice you use would be fine; the key limes are supposed to be more tart.
And you do NOT want the liquid citric acid as it will add more water to the dough and change the texture of the cookie. Get powdered or finely granulated citric acid (aka sour salt). And if you water is hard and leaves deposits everywhere, buy a whole pound of the citric acid as it is great for removing mineral deposits, as well as cooking!
I really like those cookies and I hope you do too.