LIME-GLAZED COOKIES
To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes: 32
Number Of Ingredients 10
Steps:
- With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
- Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
- To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.
SPRING LIME TEA COOKIES
These are light, buttery tea cookies bursting with citrus flavor. Perfect for a spring day.
Provided by Christina Pierson
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 15.7 g, Cholesterol 18.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 65.2 mg, Sugar 8.6 g
LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 1h59m
Yield 12 to 14 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
- In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
- For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.
LIME- GLAZED TEA COOKIES
Steps:
- Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
- Sift the flour, baking soda, and salt into a mixing bowl and set aside.
- Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
- Add the sugar and lime zest and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter, sugar, and zest are well mixed.
- Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
- Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the lime juice and buttermilk and mix until combined, about 15 seconds.
- Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
- Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1/2 inch apart onto the prepared pans. Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
- While the cookies are cooling, prepare the glaze. Sift the confectioners' sugar into a mixing bowl. Add the lime juice and buttermilk and mix with a fork until smooth.
- Transfer the room-temperature cookies to a wire rack set over a sheet of parchment or waxed paper and spoon the glaze over them. Allow the glaze to set for 20 minutes.
- Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
LIME TEA COOKIES
These cookies are kind of dry alone, but duh they are for tea! The lime taste is not subtle. I found it on allrecipes.com from christina pierson, I don't know where she got it.
Provided by arctic fox
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine 2 teaspoons lime juice with milk and let stand 5 minutes.
- In a medium bowl, combine flour, baking powder, baking soda.
- In a large bowl, cream butter and 3/4 cup sugar, then beat in egg.
- Stir in zest and milk mixture.
- Add flour mixture.
- Drop rounded spoonfuls onto an ungreased cookie sheet.
- Bake 8-10 minutes until edges are light brown.
- Let the cookies cool completely.
- For the glaze: stir together the remaining 2 tablespoons lime juice and 1/4 cup sugar, brush onto the cooled cookies.
Nutrition Facts : Calories 105.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 19.4, Sodium 60.3, Carbohydrate 15.7, Fiber 0.2, Sugar 8.4, Protein 1.4
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
OLD-FASHIONED TEA COOKIES
These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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LIME-GLAZED EASY SHORTBREAD COOKIES
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4.9/5 (13)Total Time 30 minsCategory Dessert, TreatCalories 89 per serving
- MAKE COOKIE DOUGH: In a processor, process butter and icing sugar until creamy smooth, about 1 minute. Add vanilla, cornstarch, lime zest and flour. Pulse with quick on/off turns just until dough starts to get crumbly and ingredients are combined. Empty onto a cutting board or parchment paper and gently shape dough together into one big blob.
- FORM COOKIES: Line a large cookie sheet/pan (17" x 12") with parchment paper. Or use two pans. Using clean hands, break off a small piece of dough, roll into a 1 1/2 inch ball. Place on cookie sheet. Repeat until all dough is gone. I make 35 balls that all fit in one large plan. With tines of a fork, flatten balls to just over 1/4 inch and make a criss-cross pattern. (Tip: dip fork into flour if dough is sticky).
- BAKE AND COOL: Bake cookies in middle rack for 16 minutes or until edges are starting to lightly brown. Transfer to cooling rack.
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- Prepare the cookies: Preheat oven to 350F and line two baking sheets with parchment paper. Set aside.
- In a large bowl with an electric mixer, beat butter and sugar until creamy. Beat in egg, vanilla, baking powder, baking soda, salt, and flour until a thick dough forms.
- Shape dough into 1-in balls and place on prepared baking sheets. Flatten cookies slightly with the heel of your hand. Bake cookies 7-8 minutes, or until lightly golden around the edges. Cool cookies on baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
- Prepare the lime glaze: Place cream cheese in a small bowl. Beat on medium speed with an electric mixer until creamy. Beat in xylitol (or sugar) lime juice, and milk until a thick glaze forms (if glaze seems too thick, beat in a little extra milk)
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