COCONUT, LIME AND PISTACHIO COOKIES
Perfect for freezing, these cookies look like Christmas but taste like summer. -Barbara Crusan, Pass Christian, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.
Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S CRY BABY COOKIES
This is an old recipe that my Mom frequently used. It makes a big batch of spicy cookies with raisins, and walnuts. The big batch never lasted long!
Provided by Kathie Carr
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Grease cookie sheets. Set aside. Throughly cream shortening and sugar. Add molasses, egg, salt, spices, and beat until blended. Stir together water and soda and add to first mixture. Stir in flour and raisins and nuts if using. Drop from a teaspoon onto a greased baking sheet. Bake 350 degress for 10-15 minutes.
- 2. These can be served plain or iced with a simple vanilla frosting.
PISTACHIO LIME SQUARES
Steps:
- Preheat the oven to 350 degrees and lightly butter an 8 x 8-inch baking pan.
- In a medium mixing bowl, combine the flour, butter, confectioners sugar, and salt and rub the mixture between your fingertips until it is the consistency of large moist breadcrumbs. Press the sweet dough evenly onto the base and about 1 inch up the sides of the prepared baking pan, and place the pan in the freezer for 10 minutes to firm the pastry. Bake in the center of the oven for 30 to 35 minutes, or until the pastry is firm and golden brown all over.
- Meanwhile, in a large bowl, beat the eggs together with the sugar until the sugar is dissolved and the mixture is pale. Beat in the baking powder, lime zest, lime juice, and salt. Stir in the pistachio nuts. Pour this mixture over the prebaked crust, making sure that the pistachios are evenly distributed, and return to the oven for 20 to 25 minutes more, or until the filling is set and puffy. Transfer the pan to a rack to cool and refrigerate for at least 1 and preferably 2 hours, or overnight, tightly covered. Just before serving, sift a little confectioners sugar over the top and cut into squares.
LIME PISTACHIO COOKIES
Make and share this Lime Pistachio Cookies recipe from Food.com.
Provided by linq7420
Categories Dessert
Time 1h40m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugar till fluffy.
- Beat in egg.
- Stir in flour and lime peel Mix in pistachio.
- Refrigerate for 1 hour.
- Roll into 1/4 inch thick and cut with cookie cutters.
- Place in ungreased baking sheet.
- Bake for 8 to 10 mins at 375F or till light brown.
- Ice as desired.
- Lime Icing: beat butter with powdered sugar,milk and lime peel till smooth.
- If frosting is too stiff,add in more milk.
- If too soft,add powdered sugar.
- Makes about 1 cup.
CRANBERRY LIME PISTACHIO SHORTBREAD COOKIES
I got this recipe at a Vegan baking class recently. (I've made a few modifications, so it's not exactly the same.) These cookies are melt-in-your mouth sweet and salty and crunchy--I love them! **Update: I've recently discovered that these are also stellar if you substitute chopped dried mango for the cranberry.**
Provided by velorutionista
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Using a mixer, cream margarine and sugar. Add flour till dough forms.
- Stir in cranberries, pistachios, zest, and juice.
- Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
- Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
BASIL, LIME, AND PISTACHIO COOKIES
This unique recipe always wins rave reviews. It's mildly sweet, a little savory...and unlike any cookie you have tasted before!
Provided by Bridget Leigh
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, and salt. Set aside.
- In large mixing bowl, beat butter at medium speed until light. Gradually beat in sugar; add the egg, vanilla, basil and zest, beating until very light and fluffy.
- At low speed, mix in the dry ingredients in three or four additions. Add chopped nuts.
- Turn dough out onto a lightly floured surface and divide in half. Shape each half into a roll 6-7" long. Wrap in plastic wrap and refrigerate until firm (approx. 8 hours). (Rolled dough may also be frozen. Thaw frozen dough briefly before baking.).
- Preheat oven to 375 degrees F. Cut the dough into 1/4" slices and place onto an ungreased baking sheet about 2 inches apart. Sprinkle lightly with coarse sugar.
- Bake 8-10 minutes or until lightly browned. Immediately remove from baking sheet and cool on a rack.
Nutrition Facts : Calories 147.9, Fat 7.8, SaturatedFat 3.6, Cholesterol 21.3, Sodium 119.5, Carbohydrate 17.8, Fiber 0.8, Sugar 8.8, Protein 2.4
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