Lime Meltaway Spritz Cookies Recipes

LIME SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Sift together the flour, baking powder and salt into a medium bowl. Beat the butter, confectioners' sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low; add the flour mixture and beat until just combined. Transfer two-thirds of the dough to a separate bowl and set aside. Add the food coloring to the remaining one-third of the dough and beat with the mixer until combined.
• Assemble a cookie press according to the manufacturer's instructions. Working in batches, fill the press with about 3 tablespoons plain dough, then 3 tablespoons green dough, then 3 more tablespoons plain dough. Press cookies about 1 inch apart onto 2 ungreased baking sheets.
• Bake, switching the pans halfway through, until the cookies are set but not browned, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

KEY LIME SPRITZ COOKIES

Steps:

• Preheat oven to 400°F.
• Beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, salt and baking powder. Beat until combined.
• Beat in lime juice and egg.
• Beat in flour (if the dough gets too stiff, continue combining with a wooden spoon).
• Stir in lime peel.
• Place unchilled dough in cookie press and form shapes one inch apart on ungreased cookie sheets.
• Top with coarse sugar, if desired.
• Bake for 6-8 minutes until edges are firm but not brown.
• Transfer to wire racks to cool.
• If desired, drizzle with Lime Icing and let stand 20 minutes or until set, or dip cookies in icing and top with green sugar.
• LIME ICING: Stir together 3/4 cup powdered sugar, 1 1/2 teaspoons lime juice and 2-3 teaspoons of milk to make a drizzling consistency. Tint with green food coloring if you like. Makes about 1/3 cup.

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
• Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

BUTTER SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.