Key Lime Bar Cookies Recipes

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 BARS

Steps:

• Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
• Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
• Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
• Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

KEY LIME BARS

Steps:

• Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.

KEY LIME BAR COOKIES

Steps:

• Preheat oven to 350*F.
• Spray the bottom and sides of a 9x13 inch cake pan with nonstick spray.
• Crust:.
• Combine butter and confectioner's sugar in the bowl of an electric mixer fitted with paddle attachment. Beat on medium high for 2-3 minutes, until light and fluffy. Add flour and salt, and mix one more minute, until well combined.
• Move the dough to the prepared cake pan. Pat out to an even thickness over the bottom of the pan. Bake the crust for 20-25 minutes, until lightly golden. Remove from the oven, and cool on a baking rack.
• Topping:.
• Whisk the eggs and sugar together in a large bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for 25 more minutes, or until filling is set.
• Let the bars cool completely. Liberally dust with confectioner's sugar and cut into squares. For the neatest presentation, use a meta spatula to remove the bars from the pan.
• Leftovers will keep for 2-3 days at room temperature, or for up to a week in the fridge. Enjoy!
• Note:.
• The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the fridge. When you're ready to bake the bars, bring the dough to room temperature and pat out as described above.

KEY LIME BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with aluminum foil, then brush with melted butter. Place pan in the freezer until needed.
• Cream butter for crust in a bowl with an electric mixer. Beat in flour, brown sugar, and salt. If mixture does not hold together, knead it on a work surface. Place mounds of the mixture in the cold baking pan; press with your fingers to smooth it into a firm layer on the bottom.
• Bake in the preheated oven until lightly colored, about 18 minutes.
• While the crust is baking, prepare lime layer: pour 2 tablespoons regular lime juice into a small bowl. Discard any extra, or reserve for another use. Add lime zest and Key lime juice; mix to combine.
• Combine sugar, eggs, flour, and baking powder in a bowl; beat with an electric mixer at high speed for 1 minute. Stir in lime zest-juice mixture and food coloring.
• Remove crust from the oven and immediately pour lime mixture over top. Return to the oven and bake until top is light colored and custardy, 25 to 30 minutes. Remove from the oven and let cool, about 30 minutes. Move to the freezer and chill for 30 minutes.
• Remove from the pan and cut into 16 squares. Sprinkle confectioners' sugar on top.

KEY LIME BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lime juice and zest. Brush over cookies. Let stand until set. If desired, decorate with gel just before serving.

KEY LIME BARS

Steps:

• Heat oven to 350°F. Grease square pan, 9x9x2 inches.
• Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.
• Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
• Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For 36 bars, cut into 6 rows by 6 rows. Garnish with lime peel. Store covered in refrigerator.

KEY LIME BARS

Steps:

• Preheat oven to 350F degrees.
• Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
• Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
• While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
• Pour over the hot crust and return the pan to the oven.
• Bake until set, around 20 minutes or so.
• Cool on a wire rack and then cut into bars.
• Dust with confectioners sugar.
• These freeze well.

KEY LIME BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
• In small bowl, mix cracker crumbs, butter and sugar thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.
• In small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Gradually beat in condensed milk until smooth. Beat in lime juice and lime peel. Spread over crust.
• Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely; refrigerate at least 3 hours or until chilled. Cut into 6 rows by 6 rows. Garnish with additional lime peel. Store covered in refrigerator.