Clays Key Lime Cookies Recipes

KEY LIME COOKIES

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 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.

KEY LIME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray or line with silicone baking liners.
• Combine cream cheese, butter, brown sugar, and white sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Slowly beat in flour, baking powder, and salt. Fold in white chocolate chips and lime zest.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets, leaving about 1 inch between each cookie.
• Bake in the preheated oven until cookies are set and lightly browned around the edges, 10 to 14 minutes.

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.

CLAY'S KEY LIME COOKIES

Steps:

• Whip butter until light and fluffy - Continue to add eggs, the sweet condensed milk & Key Lime Sugar. Mix until smooth. Mix the dry ingredients together (flour, salt, baking powder and coconut flour). Incorporate half of flour into butter eggs & condensed milk. Pour ½ cup of Key Lime Juice into mixture. *Macadamia Nuts - Pour about ½ cup of Macadamia Nuts into a food processor along with about 2 Tablespoons of Key Lime Sugar that was reserved to prevent nuts from turning to a paste. Pulse food processor several times until to get a coarse nut texture. Pour nuts into batter mixture along with 1 cup of flaked coconut and white chocolate chips. Mix the remaining flour into batter for consistency. Bake cookies at 350 degrees for 20 -25 minutes on parchment paper. Let cool. ** For a nice addition - You may also add to the flaked coconut - 2 teaspoons of "Capt. Morgan's Key Lime Rum" - for extra flavor!!!! Key Lime Icing: ½ stick of butter 1 ½ of powdered sugar 2-3 teaspoons of half& half 2 Tablespoons of Key Lime Sugar 2-3 Tablespoons of Key Lime juice ½ to 1 square of Baker's Premium White melted Chocolate Beat butter sugar until creamy - start to add half & half a teaspoons at a time. Add Key Lime Sugar, Key Lime juice, melted white chocolate and mix until desired consistency for the icing to be achieved. After cookies have cooled, place icing on cookies and allow for drying. Later place in plastic lock bags. Enjoy!!!!!

KEY LIME COOKIES

Steps:

• Sugar Coating: In small bowl of food processor, whirl sugar and lime rind until sugar is fine. Transfer to bowl; cover and let stand for at least 2 hours or overnight. (If sugar clumps, break up into powder.).
• Whisk together flour, baking powder and baking soda; set aside.
• Beat butter and icing sugar until light and fluffy; beat in yolk, lime rind and juice. Gradually stir in flour mixture.
• Transfer dough to pastry bag fitted with 1/2-inch/ 1 cm star tip (or plastic bag with corner cut out). Pipe out 1-1/2-inch/4 cm long cookies onto parchment paper-lined baking sheet.
• Bake in 300°F/150°C oven until edges and ridges are just starting to turn golden, 25 to 30 minutes.
• Important -
• Roll in lime sugar while still warm; let cool on rack.
• Makes about 3 dozen cookies.