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.
CARIBBEAN LIME COOLERS
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
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
MINTY LIME BARS
These rich yet refreshing lime bars are for citrus lovers who appreciate puckering acidity in their desserts. The curd filling contains a bit of cornstarch, so it sets firmly in the oven, allowing you to slice, stack and store the bars easily. A little fresh mint inside the shortbread crust - which is made entirely by hand - adds an herbal complement to the lime.
Provided by Claire Saffitz
Categories cookies and bars, dessert
Time 2h30m
Yield 16 bars
Number Of Ingredients 17
Steps:
- Arrange an oven rack in the center position and heat the oven to 350 degrees. Line an 8-inch square pan, preferably metal, with 2 sheets of aluminum foil, crossing one over the other and pressing the foil into the corners and up the sides. Butter the bottom and sides of the foil, and set the pan aside.
- Make the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the sugar until the fragrant oils are released and the mixture looks like wet sand. Add the flour, chopped mint, baking powder and salt, and toss to combine. Add the ½-inch pieces of chilled butter and toss to coat in the flour mixture. Use your fingertips to smash the butter into the flour mixture, working until no large pieces remain and you have lots of moist crumbs that hold together easily when squeezed.
- Bake the crust: Scatter the shortbread dough evenly across the bottom of the prepared pan. Use your hands to flatten the crumbs into an even layer, working it into the corners and against the sides. Bake the shortbread until lightly golden across the surface, about 30 minutes. Remove the pan from the oven. (Leave the oven on and reduce the temperature to 300 degrees.) Let the crust cool while you make the filling.
- Make the lime curd filling: In a small saucepan, combine the lime juice, lemon juice, cornstarch, salt and ½ cup/100 grams of the granulated sugar, and cook over medium heat, whisking occasionally, to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute, then remove the saucepan from the heat.
- In a medium bowl, vigorously whisk the egg yolks, whole egg and remaining ½ cup/100 grams sugar until the mixture is smooth, thick and has paled in color a couple of shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a tablespoon at a time to slowly raise the temperature, until you've added about half the citrus mixture to the eggs.
- Whisk the egg mixture back into the saucepan, then set back over medium-low heat and cook, whisking constantly, until the curd turns opaque, is thick enough to coat the back of a spoon and barely hold the marks of the whisk (it will register 170 degrees on an instant-read thermometer), about 5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next, until the mixture is smooth.
- Bake the bars: Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed and the center is set but still a bit wobbly when you shake the pan, 30 to 35 minutes. Remove from the oven and let the bars cool completely in the pan
- Chill before serving: Transfer the cooled pan to the refrigerator and chill until the bottom of the pan is cold to the touch, about 1 hour. This will harden the butter in both the curd and crust, making it easier to remove the bars from the pan and slice.
- Use the edges of the foil to lift the bars out of the pan, then peel down the sides of the foil and slide a metal spatula underneath to loosen the crust from the foil. Slide the bars off the foil onto a cutting board and slice into 16 squares. Dust with confectioners' sugar and top with more lime zest before serving. They are best eaten on the first or second day, but will keep for up to 5 days stored in an airtight container in the refrigerator.
LIME BARS
A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.
Provided by Jeanne16
Categories Desserts Cookies Bar Cookie Recipes
Time 3h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
- Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
- Bake crust in the preheated oven for 10 minutes.
- Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
- Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
- Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 24.3 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 83.5 mg, Sugar 18 g
More about "lime cooler bars recipes"
LIME COOLER BARS - RECIPE HOUSE
From recipehouse.com
LIME BARS. 5 INGREDIENTS, SUPER EASY! - ROCK RECIPES
From rockrecipes.com
LIME COOLER RUM COCKTAIL RECIPE | HOW TO MAKE A LIME COOLER
From bacardi.com
LIME COOLER BARS RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
TRUE LIME COOLER BARS - BIGOVEN
From bigoven.com
LIME COOLER RECIPES | GOODTO
From goodto.com
LIME BARS - MAMA LOVES FOOD
From mamalovesfood.com
LIME BARS – THE JOY-FILLED KITCHEN
From thejoyfilledkitchen.com
EASY TO MAKE LUSCIOUS LIME BARS BY GETTY STEWART
From gettystewart.com
LIME SHORTBREAD BARS - BAKING WITH BUTTER
From bakingwithbutter.com
LIME COOLER BARS | RECIPES | WEIS MARKETS
From weismarkets.com
BEST LIME COOLER BARS RECIPES
From alicerecipes.com
KEY LIME BARS - FLAVOR THE MOMENTS
From flavorthemoments.com
KEY LIME COOLER COOKIES - DESSERT FOR TWO
From dessertfortwo.com
LIME IN THE COCONUT COOLER {A SPICY AND CRISP COCKTAIL!}
From taketwotapas.com
KEY LIME COOLER COOKIES - FLAVOR THE MOMENTS
From flavorthemoments.com
LIME COOLER RUM COCKTAIL RECIPE | HOW TO MAKE A LIME COOLER
From bacardi.com
LIME COOLER RUM COCKTAIL RECIPE | HOW TO MAKE A LIME COOLER
From bacardi.com
LUSCIOUS LIME COOLER BARS - FRUGAL FAMILY HOME
From frugalfamilyhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love