CARIBBEAN LIME COOLERS
Prize-Winning Recipe 2007! Cool off with the tangy, sweet taste of the tropics in this easy drop cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
- Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
- With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g
BUTTER COOKIES (ST. MARTIN -- CARIBBEAN)
Make and share this Butter Cookies (St. Martin -- Caribbean) recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 40m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter & sugar along with the vanilla extract, until mixture is fluffy & light.
- In a bowl, whisk together flour & salt, then, 1/2 cup at a time, add it to the butter mixture, beating well after each addition.
- Scoop dough onto the center of a large ungreased, 9-inch square baking pan, & using a spatula spread it out evenly.
- Bake the huge cookie on the center rack of the oven until firm to the touch & golden brown, about 35 minutes.
- Remove the pan from the oven & cut the 9-inch square cookie into 1 1/2-inch squares, making 36 smaller cookies.
- Place them on a wire rack to cool before eating.
HAWAIIAN DREAM COOKIES
These cookies are lovely as they are, but I'll sometimes use a light-colored sanding sugar for the top: First, lightly brush the top cookie with cream, then sprinkle with sanding sugar. This can be done before or after placing the cookie on top of the filling. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour., Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough., Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.
Nutrition Facts : Calories 131 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 82mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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