Limeade Cookies Recipes

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.

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.

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.

CHERRY LIMEADE COOKIES RECIPE - (4.5/5)

Steps:

• In stand mixer combine butter and sugars. Beat until light and fluffy. Add kool-aid, vanilla and eggs. Mix well, then add flour, baking powder and salt. Mix until all combined. Divide dough into two 8x2-inch logs. Wrap in plastic and chill for at least one hour. Preheat oven to 350°F. Line cookie sheet with parchment. Remove cookie logs from refrigerator. Cut into 1/2 inch slices. Bake for 10 to 12 minutes. Remove from oven and cool on cookie rack. LIMEADE FROSTING: Beat butter, icing sugar, kool-aid and milk together until frosting is fluffy, adding more milk if needed. Frost cooled cookies using a piping bag or just spread frosting on top of cookies. Complete with cherries on top of each cookie.

KEY LIME COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs 1 at a time and the lime juice, and mix well. In separate bowl, combine flour, baking powder and salt. Gradually add the flour mixture to butter mixture until incorporated. Dough should be stiff but not dry. Shape into 1-inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom. Fill indentations with about 1 tablespoon Key lime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.

LIMEADE COOKIES

Steps:

• Beat butter with an electric mixer for 30 seconds.
• Add 1 c sugar and baking soda.
• Mix in the eggs and 1/2 of the limeade.
• Add flour (you may need to mix by hand as the dough gets very stiff).
• Drop by rounded teaspoonful onto ungreased baking sheets, about 2 inches apart.
• Bake for 6-7 min in a 400 degree oven - until edges start to lightly brown.
• Cool on baking sheet for 1 min then remove to a wire rack.
• Brush cookies with remaining limeade and sprinkle with coarse sugar if desired.

CHEWY LIME SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
• Using a mixer, beat together the butter and sugar until smooth and very fluffy.
• Beat in egg, vanilla extract, lime juice and lime zest.
• Gradually blend in the dry ingredients and toasted coconut.
• Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
• Let stand on cookie sheet two minutes before removing to cool on wire racks.

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.

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.

ZESTY LIME SANDWICH COOKIES

Steps:

• Preheat oven to 325°F. Line two cookie sheets with parchment. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and lime zest. Beat until combined, scraping bowl occasionally. Beat in flour (mixture may be crumbly). Use your hands to gather dough into a smooth ball. Divide dough in half.
• On a lightly floured surface, roll one portion of dough at a time to about 1/8 inch thick. Using 2 1/2-inch tree-shape cutters, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets.
• Bake 10 to 12 minutes or until bottoms are golden. Cool on sheets 4 minutes; cool on wire rack.
• Spread bottoms of half the cookies with a generous layer of Lime Buttercream Filling. Top with remaining cookies. If desired, use remaining filling to decorate cookie tops. Makes 26.