Key Lime Cookies I Recipes

KEY LIME COOKIES

Steps:

• In a large bowl, mix butter, sugar, egg and egg yolk until creamy.
• Thoroughly mix in flour, baking powder, salt, lime juice and lime peel.
• Form dough into 1/2-inch balls and place on lightly greased baking sheets.
• Bake at 350º for 8 to 10 minutes or until cookies are lightly browned. Remove to wire rack.
• While still warm, sift confectioner's sugar over cookies.

KEY LIME BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lime juice and zest. Brush over cookies. Let stand until set. If desired, decorate with gel just before serving.

KEY LIME COOKIES

Steps:

• In a large mixing bowl beat softened butter and sugar until light and fluffy.
• Add in eggs and vanilla and beat until ingredients are mixed well.
• Add in baking powder, cornstarch, and flour 1 cup at a time. Mix with a hand mixer until thoroughly combined.
• Wrap dough in saran wrap and refrigerate for at least 2 hours. *Do not skip this step*
• Preheat oven to 350F and line a cookie sheet with parchment paper.
• Once dough has had a chance to chill, scoop cookie dough using a cookie scoop to create equal size cookie dough balls. (I used a food scale and measured each cookie dough ball to be 1.3 ounces). Double scoop the cookie dough to make large bakery style cookies. *see notes for baking large cookies*
• Flatten the cookie dough by gently pressing the bottom of a drinking glass down on the center of the cookie dough ball. I like to spray the bottom of the glass with cooking spray, and dip it in sugar before flattening the cookie.
• Bake in a preheated oven for 8 minutes or until the center of the cookie has puffed up and is no longer glossy. *DO NOT over bake cookies. They will become dry and crumbly*
• Remove from the oven and cool completely. I like to place my baked cookies in the fridge until I am ready to frost.
• With a hand mixer cream softened cream cheese and butter until smooth and creamy.
• Add in vanilla, lime zest, and lime juice and mix until combined.
• Slowly add in powdered sugar until powdered sugar becomes smooth and creamy.
• Once cookies have had a chance to completely cool, scoop a generous amount of frosting on each cookie and top with a lime wedge.
• Refrigerate cookies until ready to serve. Enjoy!

LIME MELTAWAYS

Steps:

• In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy. Add dry ingredients, and mix on low speed until blended.
• Divide the dough in half. Use two 8-by-12-inch pieces of parchment paper to wrap around and shape each half of the dough into 1 1/4-inch-diameter logs. Chill at least 1 hour
• Heat oven to 350 degrees. Line two baking sheets with parchment. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes.
• Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. Place remaining 2/3 cup powdered sugar in a resealable plastic bag. While still warm, place cookies in the sugar-filled bag; toss to coat. Store baked cookies in an airtight container for up to 2 weeks.

KEY LIME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray or line with silicone baking liners.
• Combine cream cheese, butter, brown sugar, and white sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Slowly beat in flour, baking powder, and salt. Fold in white chocolate chips and lime zest.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets, leaving about 1 inch between each cookie.
• Bake in the preheated oven until cookies are set and lightly browned around the edges, 10 to 14 minutes.

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.