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.

SPRING LIME TEA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

LIME COOKIES

Steps:

• Beat butter, sugar, and confectioners' sugar until fluffy.
• Beat in egg yolks, vanilla, and lime zest. Whisk flour, baking powder, and salt and stir into the butter mixture.
• Chill 30 minutes (I skipped this step). Roll tablespoonfuls into balls and flatten and sprinkle with coarse sugar and bake at 350 for 15 to 20 minutes.
• Whisk confectioners' sugar, green decorating sugar, and lime juice and spread over cooled cookies.

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 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.

LEMON LIME WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
• Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
• Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
• Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

LIME-GLAZED COOKIES

Steps:

• With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
• Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
• To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

LIME SANDWICH COOKIES

Steps:

• Whisk together flour, baking powder, and 1 teaspoon salt. Beat 2 sticks butter with sugar on high until fluffy, 4 minutes. Beat in egg, vanilla, and 1 tablespoon water. Reduce speed to low; add flour mixture and beat to combine. Divide dough in half; flatten into disks. Wrap in plastic and freeze until firm, 30 minutes.
• Preheat oven to 325 degrees. Remove one disk from freezer; let stand 15 minutes. On a floured surface, roll out 1/8 inch thick. Using a 2 1/2-inch cutter, stamp out rounds; place on parchment-lined baking sheets. Roll scraps; cut out more rounds. Repeat with other disk. Cut 3/4-inch teardrops from half of cookies. Refrigerate 30 minutes. Bake, rotating sheets once, until edges are golden, about 20 minutes. Let cool on sheets on wire racks.
• Heat milk in a small pan over medium-high, stirring until bubbling. Reduce heat to medium. Cook, stirring, until it has the consistency of pudding, 5 minutes. Strain into a bowl. Whisk in juice, zest, and a pinch of salt. Cover surface with plastic; refrigerate 30 minutes.
• Beat remaining 6 tablespoons butter, cream cheese, and milk mixture on medium-high until fluffy. Spread 2 teaspoons filling on a solid cookie; top with a cutout. Repeat with remaining cookies. Refrigerate, covered, at least 1 hour and up to 4 days.

LEMON-LIME BUTTER COOKIES

Steps:

• In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.