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.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.4 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 66.3 mg, Sugar 7.2 g
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.
CHRISTMAS JEWEL COOKIES
These cookies are made with candied fruit and nuts, flavored with nutmeg. Prep time does not include chill time.
Provided by Jo Anne
Categories Drop Cookies
Time 1h15m
Yield 4-5 dozen
Number Of Ingredients 14
Steps:
- Set butter aside in a large bowl to soften.
- In another bowl mix together flour, baking soda, salt and nutmeg.
- Set aside enough cherry halves so that there is enough to top each cookie with one.
- Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
- After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
- Add half of flour mixture and mix well. Add remaining flour and mix.
- Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
- Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
- Refrigerate dough for an hour or more (may be refrigerated overnight).
- Preheat oven to 350.
- Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
- Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
- Remove and cool.
KEY LIME COOKIES
Make and share this Key Lime Cookies recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- In a large bowl, mix butter, sugar, egg and egg yolk until creamy.
- Thoroughly mix in flour, baking powder, salt, lime juice and lime peel.
- Form dough into 1/2-inch balls and place on lightly greased baking sheets.
- Bake at 350º for 8 to 10 minutes or until cookies are lightly browned. Remove to wire rack.
- While still warm, sift confectioner's sugar over cookies.
KEY LIME SPARKLER COOKIES
Mouth-puckeringly tart AND satisfyingly sweet, these crunchy, sugar-coated cookies are bound to quickly become a family favorite. This recipe is from the King Arthur Flour website.
Provided by Southern Polar Bear
Categories Dessert
Time 1h5m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- *citric acid (also known as sour salt) is what gives the cookies their sour bite-if you want less tang, use just a pinch.
- In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended.
- Beat in the lime juice, lime oil, sour salt (citric acid), and the egg.
- Blend in the flour thoroughly.
- Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets.
- Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom.
- Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
- Mix together the sugar coating ingredients in a pan or bag.
- Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar.
- (If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.).
Nutrition Facts : Calories 105.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 45, Carbohydrate 16.5, Fiber 0.2, Sugar 9.8, Protein 1.1
KEY LIME JEWEL COOKIES
These cookies are so yummy, just tart enough from the lime and sweet enough from the raspberry. Very pretty, jewel toned gems to munch on too!
Provided by Midwest Maven
Categories Dessert
Time 55m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl mix the flour, baking powder, salt, and lime zest; set aside.
- In a large bowl cream the butter and sugar together.
- Add the egg yolks, and combine well.
- Next, mix in the almond extract, and the lime juice.
- Gradually add the flour mixture to the wet ingredients, and mix well.
- Add the water to make the dough come together more easily.
- Add the green food coloring and work through the dough to get even color.
- Lay the chopped pine nuts out in one layer on a plate.
- Pinch off chunks of the dough and roll them between your hands to form 1 inch balls.
- Roll the dough balls in the pine nuts to get them evenly coated, and then place them on parchment paper lined baking sheets.
- Take your index finger and make an indent into the middle of each dough ball.
- Carefully drop 1 teaspoon of the raspberry preserves into each indent on your cookies.
- Bake for about 35 minutes, or when the pine nuts start to lightly brown on the edges.(Your cookies may bake quicker, my oven is not the best, just use your best judgement folks).
- Let the cookies cool on the cookie sheets for a couple minutes.
- Then transfer the cookies to cooling racks to cool completely before lightly dusting them with the powdered sugar. Enjoy!
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- Use a small cookie scoop or tablespoon to measure dough, then roll them into balls and slightly flatten with your palm and place on a cookie sheet lined with parchment paper.
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