Lush Lime Cooler Recipes

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KEY LIME COOLERS



Key Lime Coolers image

My family and friends loves it and they are so good and sweety and smooth.

Provided by Lisa Johnson

Categories     Cookies

Time 45m

Number Of Ingredients 10

3/4 c (1 1/2 stick) unsalted butter
3/4 c granulated sugar
1/2 tsp salt
1 tsp baking powder
4 Tbsp key lime juice
3 tsp key lime zest
1 large egg
2 1/2 c all purpose flour
3/4 c macadamia nuts, chopped
confectioners' sugar

Steps:

  • 1. Preheat oven to 350 F; set oven rack in top third of oven. Beat together butter, sugar, salt and baking powder in a medium mixing bowl, until well blended. Beat in lime juice, zest, and egg. Blend in the flour thoroughly (dough will be rather stiff). If using macadamia nuts, incorporate now. Roll the dough into 1-inch balls and place them on a greased or parchment lined baking sheet. Bake for 12 to 16 minutes. Remove from oven. Cool on the pan for a few minutes. While still slightly warm, roll in powdered sugar. Allow cookies to cool completely on wire rack, then coat with sugar again.

LIME COOLERS



Lime Coolers image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

CARIBBEAN LIME COOLERS



Caribbean Lime Coolers image

Prize-Winning Recipe 2007! Cool off with the tangy, sweet taste of the tropics in this easy drop cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 30

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup coconut
1 tablespoon grated lime peel (about 1 lime)
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1 egg
1/4 cup powdered sugar

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
  • Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
  • With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g

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