Key Lime Sparkler Cookies Recipes

KEY LIME SPARKLER COOKIES

Steps:

• In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended. Beat in the lime juice, lime oil, sour salt (citric acid), and the egg. Blend in the flour thoroughly. Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets. Bake the cookies in the top third of a preheated 350F oven for 14 to 16 minutes, until the cookies are browned on the bottom. Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack. Mix together the sugar coating ingredients in a pan or bag. Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar. (If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.).

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 SPARKLE COOKIES

Steps:

• In a medium bowl, combine the flour, powdered sugar and cornstarch and mix together. Set aside.
• In a large bowl, beat the softened butter until creamy. Add about half of the flour mixture and mix in until just combined. Add the rest of the flour, the lime juice and zest and mix until it forms a soft dough.
• Cut two large pieces of plastic wrap and lay them flat on a work surface. Divide the dough in half. Place one half in the center of one piece of plastic wrap. Fold the plastic wrap over on the dough and work the dough into a 10" log. Repeat with the second piece of dough. Seal them in plastic wrap and refrigerate for at least two hours. Remove the dough and make sure that the log is round, by rolling it on a flat surface. If you have one or more areas of the dough that have flattened out from resting, roll them a little more until they're round and refrigerate for an additional 10-20 minutes, until firm.
• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silpat and set aside.
• Use a very thin, sharp knife to slice the cookies into 1/4" slices. Place 1" apart on the cookie sheets and bake 9-11 minutes until edges are lightly browned. Cool for one minute on the cookie sheet, then transfer to a wire rack to cool completely.

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.

KEY LIME SPARKLER COOKIES

Steps:

• *citric acid (also known as sour salt) is what gives the cookies their sour bite-if you want less tang, use just a pinch.
• In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended.
• Beat in the lime juice, lime oil, sour salt (citric acid), and the egg.
• Blend in the flour thoroughly.
• Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets.
• Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom.
• Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
• Mix together the sugar coating ingredients in a pan or bag.
• Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar.
• (If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.).

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.

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 PIE SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, graham cracker crumbs, baking soda, baking powder, and cinnamon in a bowl.
• Cream butter and 1/2 cup sugar together in a bowl with an electric mixer. Add egg yolk and vanilla; blend until combined. Mix in dry ingredients and continue to blend until dough sticks together, 1 to 2 minutes.
• Roll dough into 1-inch balls and roll in remaining sugar to coat. Place on the prepared baking sheets.
• Bake in the preheated oven until bottoms are lightly browned, 6 to 7 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
• Zest all 3 limes; set zest aside. Juice 2 of the limes.
• Beat cream cheese in a bowl with an electric mixer until smooth. Mix in confectioners' sugar. Add lime juice and zest; mix to combine.
• Spread filling on the flat sides of 1/2 of the cookies, then top with remaining cookies to form sandwich cookies.