Key Lime Coolers Recipes

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.

KEY LIME COOLER COOKIES

Steps:

• Preheat the oven to 350, and line a small baking sheet with parchment paper.
• Crush the graham crackers to get 1/4 cup of crumbs, and set aside.
• In a small bowl, beat together with an electric mixer the sugar and Key lime zest for about 30 seconds.
• Next, slice the cold butter into about 16 pieces, and then add it to the bowl.
• Beat the butter into the sugar until creamy and fluffy, about 45 seconds. Add the egg and beat just until combined.
• Next, sprinkle the flour, graham crumbs, and salt evenly over the surface, and beat until just combined. The dough will be crumbly, use the warmth of your hands to bring it together.
• Have the powdered sugar ready in a shallow dish.
• Scoop out 12 balls of dough, and roll lightly in powdered sugar before placing on the baking sheet, evenly spaced. Reserve the remaining powdered sugar
• Bake for 15 minutes; the cookies will not turn brown. Do not over bake.
• While the cookies are still warm, roll them each in powdered sugar again.

LIME COOLERS

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.

KEY LIME COOLERS

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.

KEY LIME COOLERS

Steps:

• Beat butter & pwdered sugar thoroughly.
• Stir in flour, corn starch,lime peel & vanilla until blended.
• Shape into 1" balls.
• Place 2" apart on ungreased cookie sheet.
• Dip flat bottom of a galss into granulated sugar & then press it onto the dough making the cookies about 1/4" thick.
• Bake at 350 in preheated oven for 9 - 11 minutes. Cookie edges should be very light brown.
• Cool thoroughly on cookie racks.
• Combine glaze ingedients and brush over completely cooled cookies.

LIME COOLER BARS

Steps:

• In a large bowl, combine 2 cups flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan.Bake at 350° for 20 minutes or until lightly browned., In a large bowl, whisk the eggs, sugar, lime juice and zest until frothy. Combine the baking powder and remaining flour; whisk into egg mixture. Pour over hot crust. , Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

KEY LIME WHITE CHOCOLATE COOLERS

Steps:

• In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
• In a large bowl, cream butter, key lime juice, and key lime zest until smooth.
• Add flour mixture to butter mixture and begin mixing on low speed.
• Once mixture begins to get thick, increase speed to thoroughly mix until combined,
• Mix in white chocolate chips and optional macadamia nuts with a large spoon.
• Refrigerate dough for at least 45 minutes to firm up.
• Preheat oven to 350 degrees F.
• Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake.
• Let cool on baking sheets for at least 5 minutes, then remove to racks continue cooling.
• Roll cooled cookies in powdered sugar to cover. Store in an airtight container.