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
LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
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.
LOVELY LIME COOKIES
I found this recipe in a newspaper. It makes very soft, lime flavored cookies. You might want to taste the lime juice you're using - I think the strength can vary, because, once when I made it, I couldn't taste the lime at all! The other times it has come through just fine. You can also substitute lemon juice. Note: I just made these cookies again and ended up with wonderfully soft, fluffy sugar cookies (read: no lime flavor at all). I'm hereby considering this recipe under construction, and may edit it to reflect some tinkering (with extracts or concentrates).
Provided by LA286570
Categories Dessert
Time 45m
Yield 4-5 dozen
Number Of Ingredients 11
Steps:
- combine sugar and butter in a large bowl. stir until smooth and creamy.
- add eggs, corn syrup, vanilla and lime juice to mixture in bowl. mix well.
- combine flour, baking powder, baking soda and salt in a medium bowl. mix well.
- add flour mixture to creamy mixture. mix well.
- roll dough into 1 inch balls. place several inches apart on an ungreased cookie sheet.
- bake in a preheated 375 degree oven for 5 - 7 minutes. (do not overbake!).
- when cool, remove cookies from baking sheet. dust generously with powdered sugar.
Nutrition Facts : Calories 1151.8, Fat 49.5, SaturatedFat 30.1, Cholesterol 227.8, Sodium 893.5, Carbohydrate 166.9, Fiber 2.6, Sugar 83.6, Protein 13.4
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.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.4 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 66.3 mg, Sugar 7.2 g
GEORGETOWN LIME COOKIES (BROAS)
This cookie comes from British Guyana. The recipe is from "The Joy of Cookies" by Sharon Tyler Herbst. You can also add 1 cup of toasted almonds or grated coconut to the dough before rolling it into balls if you wan't something a little different. Prep time is a guess.
Provided by the_cookie_lady
Categories Dessert
Time 43m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees farenheit. Grease 3 to 4 large baking sheets.
- In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon; set aside.
- In a large mixing bowl, beat butter, sugar and lime zest until light and fluffy. Gradually beat in lime juice. Stir in flour mixture 1/2 cup at a time, blending well after each addition.
- Place sugar-spice mixture in a small bowl. Roll rounded teaspoons of dough into 1-inch balls. Roll balls in sugar-spice mixture; arrange, 1 inch apart, on prepared baking sheets. Use a decorative cookie stamp or the bottom of a glass to flatten balls slightly.
- Bake 13 to 16 minutes, or until deep golden brown on the bottom. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts : Calories 106.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 72.3, Carbohydrate 15.5, Fiber 0.3, Sugar 8.9, Protein 0.9
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