Lime Glazed Tea Cookies Recipes

LIME-GLAZED COOKIES

Steps:

• With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
• Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
• To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

SPRING LIME TEA COOKIES

Steps:

• 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.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

GRAPEFRUIT TEA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• Mix 1 1/2 teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. In a large bowl, mash the butter with 3/4 cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined. Beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. Drop by teaspoons onto ungreased baking sheets, about 2 inches apart.
• Bake in the preheated oven until set and very lightly browned, 12 to 14 minutes. Cool on racks.
• Make glaze by mixing 3/4 cup sugar with 1/4 cup grapefruit juice. Brush glaze onto cooled cookies; let stand until glaze is set.

LIME TEA COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine 2 teaspoons lime juice with milk and let stand 5 minutes.
• In a medium bowl, combine flour, baking powder, baking soda.
• In a large bowl, cream butter and 3/4 cup sugar, then beat in egg.
• Stir in zest and milk mixture.
• Add flour mixture.
• Drop rounded spoonfuls onto an ungreased cookie sheet.
• Bake 8-10 minutes until edges are light brown.
• Let the cookies cool completely.
• For the glaze: stir together the remaining 2 tablespoons lime juice and 1/4 cup sugar, brush onto the cooled cookies.

LIME- GLAZED TEA COOKIES

Steps:

• Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
• Sift the flour, baking soda, and salt into a mixing bowl and set aside.
• Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
• Add the sugar and lime zest and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter, sugar, and zest are well mixed.
• Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
• Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the lime juice and buttermilk and mix until combined, about 15 seconds.
• Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
• Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1/2 inch apart onto the prepared pans. Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
• While the cookies are cooling, prepare the glaze. Sift the confectioners' sugar into a mixing bowl. Add the lime juice and buttermilk and mix with a fork until smooth.
• Transfer the room-temperature cookies to a wire rack set over a sheet of parchment or waxed paper and spoon the glaze over them. Allow the glaze to set for 20 minutes.
• Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.