Jalapeno Lime Shortbread Cookies Food

JALAPENO CHEESE SHORTBREAD

Steps:

• In food processor, pulse cheese and jalapeno together until finely chopped. Add flour, mustard and pepper. Pulse just to combine. Add butter; pulse until mixture resembles coarse crumbs with butter the size of peas. Pour in 3 tablespoons (45mL) of ice water. Pulse just until dough starts to hold together, adding up to 1 tablespoon (15mL) more water if dough seems dry. Shape into disc. Cover with plastic wrap and chill until firm, 2 hours or for up to 24 hours. (Disc can be frozen for up to 2 months; thaw in fridge before rolling.)
• Preheat oven to 375 degrees F (190 degrees C).
• Transfer dough to lightly floured work surface. Roll dough to 1/4-inch (5mm) thickness, dusting with flour to prevent sticking. Using 2-inch (5cm) cookie cutter, cut out rounds. Transfer to parchment paper-lined cookie sheets.
• Bake in centre of oven for 15 to 20 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.

JALAPENO-LIME SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
• Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
• Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
• Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

KEY LIME SHORTBREAD COOKIES

Steps:

• Combine flour, powdered sugar and cornstarch in bowl. Set aside.
• Beat butter in large bowl at medium speed until creamy. Add flour mixture and all remaining cookie ingredients; beat at low speed until dough forms.
• Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.
• Heat oven to 350°F.
• Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-11 minutes or until edges are lightly browned. Cool 5-10 minutes on cookie sheet; remove to cooling rack. Cool completely.
• Place powdered sugar and 1 teaspoon lime zest in bowl. Gradually stir in enough lime juice for desired glazing consistency. Spoon or brush glaze on top of cookies. Sprinkle with lime zest, if desired. Let stand until glaze is hardened.

CHEDDAR JALAPENO SHORTBREAD COOKIES

Steps:

• Using an electric mixer, cream the butter and sugar together until smooth.
• Slowly beat in the flour until it is fully combined and is an even consistency.
• Mix in the cheddar cheese and minced jalapeno pepper.
• Divide the cookie dough in thirds. Roll each portion into an 8 inch log. Chill the logs in the fridge for 2 hours.
• Preheat oven for 350F.
• Cut each log into 1/2 inch cookie slices as seen in the photo above. You should get about 16 slices per log. Place the cookies on a cookie sheet lined with parchment paper.
• Bake in the oven for 12 minutes. Cool on a wire rack.

ZUCCHINI AND JALAPENO COOKIES WITH SWEET LIME GLAZE

Steps:

• Combine dry ingredients in a bowl and whisk together. In the bowl of a stand mixer cream the butter and sugars until light and fluffy. Add the egg and vanilla and beat until incorporated. Add grated zucchini, chopped jalapeno, lime zest, and lime juice. Slowly add dry ingredients with mixer on low and beat until incorporated. Scrape down the bowl as needed. Refrigerate the dough for at least an hour. Preheat the oven to 375 degrees. Bake for 8-12 minutes until lightly browned. Allow cookies to cool completely before drizzling with the glaze.
• Combine dry ingredients in a bowl and whisk together.
• In the bowl of a stand mixer cream the butter and sugars until light and fluffy.
• Add the egg and vanilla and beat until incorporated. Add grated zucchini, chopped jalapeno, lime zest, and lime juice.
• Slowly add dry ingredients with mixer on low and beat until incorporated. Scrape down the bowl as needed. Refrigerate the dough for at least an hour.
• Preheat the oven to 375 degrees.
• Bake for 8-12 minutes until lightly browned.
• Allow cookies to cool completely before drizzling with the glaze.
• Start with 2 tbsp liquid and whisk it into the powdered sugar and lime zest.
• Add 1/2 tbsp at a time until the desired consistency is reached. Glaze can be made very thick or thin as desired.
• Drizzle on cooled cookies.

JALAPEñO CHEESE SHORTBREAD

Steps:

• In a food processor, pulse cheese and jalapeno together, until finely chopped. Add flour, mustard and pepper. Pulse just to combine. Add butter; pulse until mixture resembles coarse crumbs with butter the size of peas. Pour in 3 tablespoons (45 mL) of ice water. Pulse just until dough starts to hold together, adding up to 1 tbsp (15 mL) more water if dough seems dry. Shape into disc. Cover with plastic wrap and chill until firm, 2 hours or for up to 24 hours (disc can be frozen for up to 2 months; thaw in fridge before rolling).
• Preheat oven to 375 °F (190 °C).
• Transfer dough to lightly floured work surface. Dusting with flour to prevent sticking, roll dough to ¼-inch (5mm) thickness. Using 2-inch (5 cm) cookie cutter, cut out rounds. Transfer to parchment paper-lined cookie sheets.
• Bake in centre of oven for 15 to 20 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.

JALAPENO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees
• Line two baking sheets with parchment paper; set aside
• In a medium bowl, sift together flour, baking soda and salt; set a side.
• In a large bowl, add butter, granulated sugar, brown sugar and beat until creamy. Beat in one egg until combined. Beat in vanilla until combined. Slowly add flour mixture until well combined. Stir in chocolate chips and jalapeno.
• Take about heaping teaspoon size of dough and place 2" apart on prepared baking sheet. Bake in oven for 8 - 10 minutes, just until lightly browned around the edges. Let cool on baking pan for 2 minutes and place on a rack to cool completely.
• Store in an airtight container for up to a week or freeze for up to 3 months.

LIME MELTAWAYS

Steps:

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1/3 cup of the powdered sugar on medium-high speed until light and pale, about 2-3 minutes.
• Add the lime zest, lime juice, and vanilla and mix again, scraping down the sides of the bowl.
• Add the flour, cornstarch, and salt, mixing until combined. At first it might not seem like the dough will come together, but let it keep mixing and it will form into a nice dough, about the consistency of play-dough.
• Divide the dough into 2 equal pieces and roll each half into a 1 1/4-inch diameter log (about 9-inches long each). Wrap tightly in plastic wrap and place in the fridge for 1 hour to chill.
• Preheat oven to 350 degrees F. Unwrap the two logs of dough and slice into 1/4-inch discs using a sharp knife. Place the disks on parchment-lined baking sheets and bake for 13-14 minutes until barely golden around the edges.
• Cool for 8-10 minutes, then transfer half of the cookies to a large ziploc bag along with the reserved 2/3 cup of powdered sugar. Toss gently to coat each cookie with powdered sugar, then remove the cookies to a plate and repeat with the remaining cookies. A few of the cookies will probably break while being tossed with the powdered sugar, but they still taste good!
• Store in an airtight container on the counter for up to 2 weeks. Supposedly they taste even better after a week or two since the lime flavor comes through stronger, but I haven't been able to keep any around that long!

KEY LIME SHORTBREAD COOKIES

Steps:

• Combine flour, sugar, and cornstarch. Set aside.
• Beat butter at medium speed until creamy.
• Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
• divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
• Bake for 9-11 minutes or until edges start to brown.
• Remove from pan and let cookies cool completely.
• Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
• Spoon or brush glaze onto the tops of cooled cookies.
• Allow glaze to harden, about 15 minutes.

JALAPENO SUGAR COOKIES

Steps:

• Sift 2 1/2 cups flour, cream of tartar, baking soda and salt into a small bowl.
• In a large mixing bowl, with an electric mixer, cream butter and vanilla, adding sugar slowly, beating until fluffy.
• Add eggs one at a time and mix thoroughly.
• Gradually add flour mixture 1 1/2 peppers and seeds and combine well. If dough seems sticky, gradually add remaining 1/2 cup flour.
• Refrigerate dough at least 1 hour and up to overnight.
• Be sure to cover with plastic wrap. Roll dough into balls about the size of walnuts.
• Moisten bottom of glass with water, dip in sugar and press to even thickness.
• Top with a few pieces of jalapeno pepper, press lightly into dough.
• Bake at 375 degrees for about 10 to 12 minutes. Remove from pan and cool.

COCONUT MASA SHORTBREAD S'MORES {LONE STAR S'MORES}

Steps:

• Combine coconut oil and sugar in the bowl of a food processor fitted with the blade attachment. Pulse until smooth and combined. Add remaining ingredients and pulse until combined and dough forms, about a minute more.
• Remove dough from food processor and form into a ball. Wrap the ball in plastic wrap and press into a disk. Refrigerate dough for 30 minutes.
• Heat oven to 350°F and place rack in the middle. Remove dough from the refrigerator and unwrap. Place dough between two sheets of parchment paper and roll out to 1/4-inch thickness. Remove the top piece of parchment and cut into shapes.
• Using a thin knife remove all the dough around the cut pieces and reserve. Transfer the parchment with the cookies on it to a baking sheet. Sprinkle cookies with granulated sugar and bake for 8-10 minutes. Cookies will still be soft, let them cool completely before removing to a wire rack. Repeat with remaining dough.
• To make the s'mores, toast the marshmallow over a fire, charcoal grill, or with a blow torch. Place a toasted marshmallow on one cookie, place a piece of chocolate on top and top with another cookie.

LIME SUGAR COOKIES

Steps:

• Heat oven to 350°F and line 2 baking sheets with parchment paper or Silpats.
• Combine flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk to incorporate and break up any lumps.
• Combine butter, shortening, sugar, and lime zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 4 minutes.
• Add egg, honey, vanilla, lime juice, and food coloring to reach desired intensity of color (if using). Mix to combine. Add dry ingredients and mix on low speed until fully incorporated.
• Place sanding sugar in a bowl. Scoop about 2 tablespoons of dough at a time and roll in the sanding sugar. Transfer to the baking sheets, flatten slightly, and place about an inch apart.
• Bake about 10-12 minutes or until firm on the edges, but still soft in the middle. Let cool on the baking sheet a few minutes, then remove to a wire rack to cool completely.

ICED LIME SHORTBREAD COOKIES

Steps:

• In a bowl, cream together butter and sugar. Add vanilla and lime zest and stir to combine.
• In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough may look crumbly, but will hold together when pinched between two fingers.
• Shape into a long, round tube about 2 inches thick and wrap in wax paper. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into 1/4 inch slices and place on lined baking sheet.
• Bake for 10-12 minutes or until cookies barely begin to brown around edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely.

JALAPENO HONEY LIME GRILLED CHICKEN

Steps:

• Using large resealable gallon size plastic storage bag, combine all marinade ingredients WITHOUT the chicken. Squeeze the bag to mix well. Taste the marinade and adjust if desired.
• Add chicken to marinade. Seal bag and refrigerate for at least an hour up to overnight.
• To grill, heat grill over medium to medium high heat. Spray grill with olive oil spray to prevent sticking. Cook for 8-10 minutes on each side until cooked through. Do not over cook and serve immediately.
• Garnish with cilantro. Enjoy!

CILANTRO-LIME FISH TACO SLAW

Steps:

• Mix vegetables. Combine vegetables in a large bowl and toss to combine.
• Whisk dressing and toss. Combine lime juice, vinegar, salt, pepper, and cumin in a medium bowl and whisk to dissolve salt in mixture. While continuously whisking slowly drizzle in oil until fully incorporated. Drizzle over vegetables and toss to coat.

LIME SHORTBREAD BARS RECIPE

Steps:

• Heat oven to 325°F and arrange rack to lower-middle. Spray and 8 x 8-inch pan with cooking spray and line with a piece of foil long enough so two sides stick up about 2-inches above the sides of the pan and act as handles. Spray foil with cooking spray.
• Combine 1 cup flour, salt, and powdered sugar in a medium bowl; stir in butter until moistened throughout. Press dough into pan and even out using the bottom of a measuring cup dipped in flour. Bake until pale golden, about 20-25 minutes.
• Meanwhile, whisk eggs, sugar, 1 1/2 tablespoons flour, lime juice and lime zest in a medium bowl until smooth. Remove pan from oven and add lime mixture. Continue baking until just set, about 15-20 minutes. Let cool in pan for a few minutes then run a knife around outer edges of pan. Using foil, pull bars from pan and set on a wire rack to cool to room temperature. Cut into squares, dust with powdered sugar and serve.

LIME SHORTBREAD COOKIES

Steps:

• Cream butter and sugar in a stand mixer until light yellow. Add lime zest, juice and vanilla, mix on low until combined. Add salt, flour and corn starch, mix on medium until dough is smooth.
• Place dough on a lightly floured surface. Divide in half and roll each half into a log (about 2" in diameter). Wrap log in plastic wrap in place in fridge for at least 2 hours.
• Preheat oven 350 degrees, line a baking sheet with parchment paper. Remove logs from fridge and plastic wrap. Cut into ⅓" slices and place on sheet (they do not spread much so you can place them close but not touching).
• Bake for 10 minutes or until the bottoms begin to become golden. Remove from oven and allow to cool on sheet for 5 minutes or until cookie can be handled enough to toss but not yet completely cool. Gently toss with powdered and then allow to cool completely on a wire rack.

JALAPENO-LIME CHICKEN

Steps:

• Combine the oil, lime zest, lime juice, jalapeno, cumin, minced garlic, pepper and salt in a resealable plastic bag.
• Place chicken in bag and press to remove excess air; seal tightly.
• Turn bag over several times in order to coat chicken with mixture.
• Chill 30 minutes or up to 8 hours.
• Preheat grill, oven broiler or indoor grill to medium high heat.
• Place the chicken on grill or in broiler pan.
• Cook 12 to 15 minutes or until chicken is no longer pink and juices run clear when pierced with a fork, turning twice to get grill marks.
• Garnish with jalapeno slices and black olives if desired.
• Please note: When handling jalapeno peppers take caution.
• They can sting and irritate the skin; wear rubber gloves when handling and do not touch face or eyes.
• Wash hands throughly with soap and water after handling.
• The time to make does not include the marinade time.

JALAPENO LIME DRESSING

Steps:

• Place all ingredients in blender and blend until smooth.
• Chill and use as a salad dressing or dip for tortilla chips.

JALAPENO-LIME SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
• Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
• Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
• Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.