GEORGETOWN LIME COOKIES (BROAS)
This cookie comes from British Guyana. The recipe is from "The Joy of Cookies" by Sharon Tyler Herbst. You can also add 1 cup of toasted almonds or grated coconut to the dough before rolling it into balls if you wan't something a little different. Prep time is a guess.
Provided by the_cookie_lady
Categories Dessert
Time 43m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees farenheit. Grease 3 to 4 large baking sheets.
- In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon; set aside.
- In a large mixing bowl, beat butter, sugar and lime zest until light and fluffy. Gradually beat in lime juice. Stir in flour mixture 1/2 cup at a time, blending well after each addition.
- Place sugar-spice mixture in a small bowl. Roll rounded teaspoons of dough into 1-inch balls. Roll balls in sugar-spice mixture; arrange, 1 inch apart, on prepared baking sheets. Use a decorative cookie stamp or the bottom of a glass to flatten balls slightly.
- Bake 13 to 16 minutes, or until deep golden brown on the bottom. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts : Calories 106.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 72.3, Carbohydrate 15.5, Fiber 0.3, Sugar 8.9, Protein 0.9
LIME COOKIES
I love sugar cookies, but I really love this even more. Nothing like a little lime to make a good cookie outstanding. Recipe courtesy of Food Network Magazine, A Thousand Easy Recipes. Serving size is estimated.
Provided by AmyZoe
Categories Dessert
Time 35m
Yield 30 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 143.6, Fat 6.5, SaturatedFat 4, Cholesterol 27.3, Sodium 80.4, Carbohydrate 20.5, Fiber 0.3, Sugar 13.1, Protein 1.2
CORNMEAL LIME COOKIES
A recipe adapted from a famous, anal retentive, control freak, home making guru (she irons her sheets for goodness sake) and as such, is overly complicated yet... yields delicious results. A different kind of cookie that offers a wonderful finish to a Mexican meal/dinner party.
Provided by BothFex
Categories Dessert
Time 15m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar 3-4 minutes.
- Add egg and beat until JUST combined.
- Add zests, lime juice and extract.
- Add flour and cornmeal and mix until well blended.
- Cover with waxed paper or plastic wrap.
- Form into a disc (why? Beats me) and chill, at least, 1 hour.
- Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
- Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
- Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
- When cookies cool pour lime glaze (mix ingredients together) over them.
- Let glaze set.
- Devour.
CHOCOLATE CHIP LIME COOKIES
These are chocolate chip cookies with a hint of lime, which gives them a nice darker shade and a noticeably different taste. If you use the iced tea scoop instruction, instead of the tablespoon method, the cookies will take somewhere between 15 and 18 minutes to cook.
Provided by Sacha Lynn
Categories Drop Cookies
Time 50m
Yield 16-48 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugars until they are fluffy (medium setting on a mixer).
- Gradually add eggs and vanilla and beat well.
- Combine flour, salt, and baking soda with the butter mixture, beating at low speed (low setting on a mixer) until blended.
- Stir in lime extract and chocolate chips.
- Drop onto lightly greased cookie sheet with a tablespoon; for bigger cookies, I used an iced tea scoop.
- Bake at 350 degrees for 8-10 minutes (using the tablespoon), or 15-18 minutes (using the iced tea scoop) or until golden brown.
- Remove from oven and let cool completely.
Nutrition Facts : Calories 268.6, Fat 12.9, SaturatedFat 7.8, Cholesterol 57.4, Sodium 211.6, Carbohydrate 34.1, Fiber 0.6, Sugar 17.5, Protein 3.3
LIME SANDWICH COOKIES
Make and share this Lime Sandwich Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 40 sandwich cookies, about
Number Of Ingredients 12
Steps:
- In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add in sugar and baking powder; beat until combined.
- Beat in egg and lime juice until combined.
- Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the lime peel with a wooden spoon.
- Knead in enough green food coloring for desired color.
- Shape dough into two 8-inch long rolls; wrap in clear plastic wrap or waxed paper.
- Chill 4-24 hours or until firm enough to slice.
- Cut rolls into1/8-inch slices; place slices 1-inch apart on an ungreased cookie sheet.
- Bake in a preheated 375° oven for 7-8 minutes or until bottoms are lightly browned.
- Transfer cookies to a wire rack and let cool.
- Spread bottoms of half the cookies with about 1 tablespoon of Lime-Pistachio filling; top with remaining cookies, flat sides down.
- To make Lime-Pistachio Filling: in a medium-size bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Gradually beat in 1 1/3 cup sifted powdered sugar; beat in lime juice until smooth.
- Gradually beat in enough sifted powdered sugar (1 1/3 to 2 cups) to make of spreading consistency; stir in pistachio nuts.
Nutrition Facts : Calories 151.3, Fat 6.4, SaturatedFat 3.8, Cholesterol 20.5, Sodium 47.5, Carbohydrate 22.6, Fiber 0.4, Sugar 14.9, Protein 1.4
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