Welcome back to another Day Jobbing and Night Baking! Last month we touched on a subject that I hoped would be helpful to almost all small business owners and especially those running their business in their spare time. This month we’re going to keep it short and sweet. There’s really only one thing I want to talk about this month and that’s boundaries. As I’ve previously mentioned, I am working on my small business in my spare time, predominantly evenings. But, during the day I do have occasional moments where a lightning bolt hits and I get the urge to work on something for the baking biz at that exact moment. This is where I feel the need to implement a little will power.
Working on your side business during your regular job hours is a slippery slope and a boundary I encourage you not to cross. Why? Well as much as it seems like the multi-tasker’s dream, it’s crossing a line between what is appropriate work time behavior and what is something you should save for after work. There’s obviously a reason why you’re still working your 9-5 and have not made the crossover to full-time entrepreneur. So why risk your main form of income trying to be sly and make 500 copies of your business flyer while the boss is out to lunch? At some point, someone is bound to notice that your own business is taking priority over your day job and that is not a position you want to put yourself in. So save yourself the trouble and embarrassment and don’t double time your work. Keep your side biz on the side and keep a steady focus on the tasks in front of you that day. It will make it easier for you to stay on track at your 9-5 and you may even get a little more joy out of working on your side business after all the anticipation.
So now that we’ve gotten that out of the way, let’s get back to something a little more light… Spring Lime Tea Cookies! Enjoy!
- 2 teaspoons lime juice
- 1/3 cup milk
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 2 teaspoons lime zest
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons lime juice
- 1/4 cup white sugar
- Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.