LIME SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 60 cookies
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Sift together the flour, baking powder and salt into a medium bowl. Beat the butter, confectioners' sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low; add the flour mixture and beat until just combined. Transfer two-thirds of the dough to a separate bowl and set aside. Add the food coloring to the remaining one-third of the dough and beat with the mixer until combined.
- Assemble a cookie press according to the manufacturer's instructions. Working in batches, fill the press with about 3 tablespoons plain dough, then 3 tablespoons green dough, then 3 more tablespoons plain dough. Press cookies about 1 inch apart onto 2 ungreased baking sheets.
- Bake, switching the pans halfway through, until the cookies are set but not browned, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
LIME MELTAWAY SPRITZ COOKIES
just love these refreshing cookies, especially in the summer Sometimes I tint half of the dough light green and fill cookie shooter with green and white dough so cookie spritz is two toned.. It is nice to vary the flavor with lemon and change flavor ingredients accordingly..
Provided by grandma2969
Categories Dessert
Time 23m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- in a bowl, cream butter and powdered sugar till light and fluffy.gradually beat in flour and cornstarch.stir in lime peel and vanilla.
- tint half of the dough green if desired --
- using a cookie press fitted with a ribbon disk, press dough into 12" long strips 2" apart on ungreased cookie sheet.cut each strip into 3" pieces.do not seperate pieces.
- bake at 350* for 8-10 minutes or edges are light brown --
- cool for 2 minutes before removing to wire racks.
- to prepare GLAZE:.
- combine glaze ingredients and brush over cooled cookie --
- let stand until set.
Nutrition Facts : Calories 1007.9, Fat 62.1, SaturatedFat 39, Cholesterol 162.7, Sodium 543.7, Carbohydrate 106, Fiber 2.1, Sugar 39.6, Protein 8.2
LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
- Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
- Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
LIME SPRITZER
Provided by Melissa d'Arabian : Food Network
Categories beverage
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- For the simple syrup: Heat the sugar, water, lime zest, and ginger in a medium saucepan over medium-high heat to boiling. Simmer for 3 to 4 minutes, and then remove from the heat. Add the lime juice and let the flavors infuse the syrup for at least 15 minutes while it cools. Strain the syrup, if you wish, and keep in the refrigerator until ready to use.
- For the drink: Rub a lime wedge around the lip of the glasses to moisten and then dip in salt or sugar to decorate the glasses, if desired. Pour 1 or 2 tablespoons of the lime syrup into each glass and top with sparkling water. Garnish with a wedge of lime.
- Cook's Note: Sparkling wine can be used instead of water, if desired.
LIME MELTAWAYS
Steps:
- Combine the wet and dry: In a mixer, cream the butter and 1/3 cup of the icing sugar until fluffy. Add the lime zest, lime juice, vanilla and beat until fluffy. In a bowl, whisk together the flour, cornstarch and salt then add to the butter mixture and beat on low speed until combined.
- Roll dough into two 2 inch diameter logs and cover with wrap and chill for at least an hour. Heat oven to 350 degrees. Slice the dough into 1/8 inch thick rounds. Place cookies on baking sheets about 1 inch apart.
- Bake cookies until golden, about 15 minutes then cool on a wire rack.
- Finish the cookies: Place remaining 2/3 cup powdered sugar in a resealable plastic bag. While still warm place the cookies in the sugar-filled bag, and toss to coat.
Nutrition Facts : ServingSize 1 cookie, Calories 72 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 17 mg, Fiber 1 g, Sugar 3 g
LIME SPRITZ COOKIES
Taken from Taste Of Home and placed here for safe keeping. I have not tried these myself yet. By request of a family member these will be included in my cookie trays this Christmas. Nutritional info would not compute for one cookie. So I used 4 per person as a random number. Giving you 21 servings. From the website the description reads;The refreshing citrus flavor in these pressed cookies comes from lime gelatin. They're easy, festive and delightfully different- always a big hit at potlucks and luncheons.
Provided by MamaBear23
Categories Gelatin
Time 25m
Yield 84 cookies, 21 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter, sugar and gelatin.
- Beat in egg and vanilla.
- Combine flour and baking powder; gradually add to the creamed mixture.
- Using a cookie press fitted with the disk of your choice, press dough into desired shapes 2 inches apart onto ungreased baking sheets.
- Sprinkle with colored sugar if desired. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 259.4, Fat 13.6, SaturatedFat 8.4, Cholesterol 44.9, Sodium 133.3, Carbohydrate 31.5, Fiber 0.6, Sugar 13.1, Protein 3.2
KEY LIME SPRITZ COOKIES
Make and share this Key Lime Spritz Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 48m
Yield 84 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add sugar, salt and baking powder. Beat until combined.
- Beat in lime juice and egg.
- Beat in flour (if the dough gets too stiff, continue combining with a wooden spoon).
- Stir in lime peel.
- Place unchilled dough in cookie press and form shapes one inch apart on ungreased cookie sheets.
- Top with coarse sugar, if desired.
- Bake for 6-8 minutes until edges are firm but not brown.
- Transfer to wire racks to cool.
- If desired, drizzle with Lime Icing and let stand 20 minutes or until set, or dip cookies in icing and top with green sugar.
- LIME ICING: Stir together 3/4 cup powdered sugar, 1 1/2 teaspoons lime juice and 2-3 teaspoons of milk to make a drizzling consistency. Tint with green food coloring if you like. Makes about 1/3 cup.
LIME MELTAWAYS
Steps:
- Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add the lime zest and juice and the vanilla, and mix until fluffy.
- Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
- Divide dough in half. Place each log on an 8 by 12-inch sheet of parchment. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 350°F. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
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