Georgetown Lime Cookies Broas Recipes

CORNMEAL LIME COOKIES

Steps:

• Cream butter and sugar 3-4 minutes.
• Add egg and beat until JUST combined.
• Add zests, lime juice and extract.
• Add flour and cornmeal and mix until well blended.
• Cover with waxed paper or plastic wrap.
• Form into a disc (why? Beats me) and chill, at least, 1 hour.
• Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
• Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
• Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
• When cookies cool pour lime glaze (mix ingredients together) over them.
• Let glaze set.
• Devour.

LIME COOKIES

Steps:

• Beat butter, sugar, and confectioners' sugar until fluffy.
• Beat in egg yolks, vanilla, and lime zest. Whisk flour, baking powder, and salt and stir into the butter mixture.
• Chill 30 minutes (I skipped this step). Roll tablespoonfuls into balls and flatten and sprinkle with coarse sugar and bake at 350 for 15 to 20 minutes.
• Whisk confectioners' sugar, green decorating sugar, and lime juice and spread over cooled cookies.

LEMON LIME COOKIES

Steps:

• Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.

CHOCOLATE-CHERRY-COCONUT MACAROONS

Steps:

• Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
• Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
• Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.