SPRING LIME TEA COOKIES
These are light, buttery tea cookies bursting with citrus flavor. Perfect for a spring day.
Provided by Christina Pierson
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 15.7 g, Cholesterol 18.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 65.2 mg, Sugar 8.6 g
LIME-GLAZED COOKIES
To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes: 32
Number Of Ingredients 10
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 TEA COOKIES
These cookies are kind of dry alone, but duh they are for tea! The lime taste is not subtle. I found it on allrecipes.com from christina pierson, I don't know where she got it.
Provided by arctic fox
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine 2 teaspoons lime juice with milk and let stand 5 minutes.
- In a medium bowl, combine flour, baking powder, baking soda.
- In a large bowl, cream butter and 3/4 cup sugar, then beat in egg.
- Stir in zest and milk mixture.
- Add flour mixture.
- Drop rounded spoonfuls onto an ungreased cookie sheet.
- Bake 8-10 minutes until edges are light brown.
- Let the cookies cool completely.
- For the glaze: stir together the remaining 2 tablespoons lime juice and 1/4 cup sugar, brush onto the cooled cookies.
Nutrition Facts : Calories 105.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 19.4, Sodium 60.3, Carbohydrate 15.7, Fiber 0.2, Sugar 8.4, Protein 1.4
LEMON TEA COOKIES
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LIME CHRISTMAS TEA COOKIES
Brighten your holiday cookie tray with these tangy frosted fir trees that are flecked with pistachios and flavored with lime juice and vanilla. They're a deliciously different cutout cookie. -Mary Ann Taday, East Lyme, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the lime zest, lime juice and vanilla. Gradually add flour and mix well. Beat in food coloring. Stir in pistachios. Cover and refrigerate for 4 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, 5 tablespoons water and the meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Thin with enough remaining water to achieve desired consistency. Divide in half; if desired, tint 1 portion green. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. Frost and decorate cookies to resemble snow-covered trees or as desired. Let stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.
Nutrition Facts : Calories 191 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
LIME-GLAZED COOKIES
To keep these cookies flaky and light, do not over mix the butter and sugars; the dough must not become too soft before adding the remaining ingredients.
Yield makes about 3 dozen
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add lime zest and juice, and salt; beat until combined. Add flour; beat until just combined. Turn out the dough onto a large piece of parchment or waxed paper. Using your hands, shape dough 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. Freeze or refrigerate dough until firm, at least 1 hour or overnight.
- Preheat the oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place about 2 inches apart on prepared sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool completely. Using the back of a spoon spread about 1 teaspoon Lime Glaze on each cookie. Unglazed cookies can be kept in an airtight container at room temperature for up to 4 days; they should be eaten the same day they are glazed.
- In a small bowl, whisk together all ingredients until spreadable. Use immediately.
LEMON SUGAR TEA COOKIES
Delightful lemon flavored cookies.
Provided by Tamme
Categories Desserts Cookies Drop Cookie Recipes
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
- Bake 12 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 58.4 mg, Sugar 6.3 g
LIME CORNMEAL GLAZED COOKIES
Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative for the holiday season. For a different flavor, lemons may be substituted for the limes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
- With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
- Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.
- Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.
ZESTY LIME COOKIES
These lime-flavored cookies are a perfect tea treat for St. Patrick's day - they're easy to make, they taste fantastic and in honor of the Irish holiday, they're green - these simple cookies have a delecable lime flavor, and are also perfect packed in your child's lunch. If kids want to help in the kitchen, ask them to mix up the green glaze and drizzle it over the cookies!!
Provided by Chef mariajane
Categories Dessert
Time 47m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease or line sheets with parchment paper.
- Beat butter and sugar until well combined. Add zest and lime juice. Beat well. Add remaining dry ingredients and mix until dough comes together.
- Roll 2 tablespoons dough on a lightly floured surface to form 4-inch log. Curl into a ring and gently press ends together. Your cookie will look like a small donut. Place on prepared baking sheets.
- Bake in preheated oven 15-17 minutes or until lightly golden around the edges. Cool on baking sheet for 5 minutes. Transfer to wire rack ro finish cooling.
- GLAZE:.
- Combine ingredients for glaze. Drizzle over cookies to create a zigzag pattern and wait for the glaze to set.
Nutrition Facts : Calories 124.5, Fat 6.9, SaturatedFat 4.4, Cholesterol 18.3, Sodium 87.3, Carbohydrate 16.5, Sugar 16, Protein 0.1
LIME- GLAZED TEA COOKIES
Steps:
- Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
- Sift the flour, baking soda, and salt into a mixing bowl and set aside.
- Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
- Add the sugar and lime zest and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter, sugar, and zest are well mixed.
- Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
- Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the lime juice and buttermilk and mix until combined, about 15 seconds.
- Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
- Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1/2 inch apart onto the prepared pans. Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
- While the cookies are cooling, prepare the glaze. Sift the confectioners' sugar into a mixing bowl. Add the lime juice and buttermilk and mix with a fork until smooth.
- Transfer the room-temperature cookies to a wire rack set over a sheet of parchment or waxed paper and spoon the glaze over them. Allow the glaze to set for 20 minutes.
- Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
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