Key Lime Butter Cookies Food

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KEY LIME SHORTBREAD COOKIES



Key Lime Shortbread Cookies image

Tender, tangy key lime cookies that will absolutely melt in your mouth. Slice-and-bake makes them extra easy!

Provided by Land O'Lakes

Categories     Slice and Bake     Sugar     Cookie     Lime     Sweet     Baking     Fruit     Dessert     Cookie     Dessert     Cookie     Dessert

Yield 80 cookies

Number Of Ingredients 13

Cookie
1 3/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 cup cornstarch
1 cup Land O Lakes® Butter softened
1 tablespoon fresh Key lime juice
2 teaspoons freshly grated Key lime zest
Glaze
1 1/4 cups powdered sugar
1 teaspoon freshly grated Key lime zest
2 to 3 tablespoons fresh Key lime juice
Garnish
Freshly grated Key lime zest, if desired

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.

Nutrition Facts : Calories 40 calories, Fat 2.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 20 milligrams, Carbohydrate 5 grams, Fiber 0 grams, Sugar grams, Protein

COCONUT KEY LIME THUMBPRINTS



Coconut Key Lime Thumbprints image

This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 17

2 tablespoons cornstarch
2/3 cup Key lime juice
3/4 cup sugar
2 large egg yolks
COOKIES:
1 cup butter, softened
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups all-purpose flour
2 large egg whites
2 teaspoons water
2-1/2 cups sweetened shredded coconut
DRIZZLE:
4 ounces white baking chocolate, chopped
1 tablespoon shortening

Steps:

  • For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

Nutrition Facts : Calories 182 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

KEY LIME COOKIES



Key Lime Cookies image

Make and share this Key Lime Cookies recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 25m

Yield 3 dozen

Number Of Ingredients 10

1/2 cup butter
1 cup sugar
1 egg, plus
1 egg yolk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lime juice (or Key Lime juice)
1 1/2 teaspoons lime zest (green part only)
1/2 cup confectioners' sugar

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.

KEY LIME BUTTER COOKIES



Key Lime Butter Cookies image

I love limes so much that if a recipe calls for lemons I almost always use limes instead. With their pretty green color, these are perfect for Christmas-you can also make them as sandwich cookies and use lime curd for the filling.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lime zest
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/4 cup cornstarch
Sugar
GLAZE:
1/2 cup confectioners' sugar
4 teaspoons Key lime or regular lime juice
1 teaspoon grated lime zest
Green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lime juice and zest. Brush over cookies. Let stand until set. If desired, decorate with gel just before serving.

Nutrition Facts :

KEY LIME COOKIES



Key Lime Cookies image

Provided by Food Network

Categories     dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 9

1 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1/4 cup Key lime juice
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
2 cups prepared Key lime curd
1 cup powdered sugar, for sprinkling

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 BUTTER SAUCE



Key Lime Butter Sauce image

This is not a beurre blanc as there is no cream in a beurre blanc. It is a delicious butter sauce though! I serve it with seared scallops, spinach, jasmine rice, also a red pepper sauce.

Provided by Lil Leasa

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup white wine vinegar
1/3 cup dry white wine
2 large shallots, very finely chopped
1/2 cup key lime juice (I use Nellie & Joe's Famous Key West Lime Juice)
1/3 cup heavy whipping cream
3/4-1 cup unsalted butter
salt & freshly ground black pepper, to taste

Steps:

  • Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
  • Add the heavy cream and reduce by half.
  • Cool the mixture to 140°F.
  • Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
  • Strain the sauce.
  • Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

KEY LIME SPARKLE COOKIES



Key Lime Sparkle Cookies image

A yummy shortbread cookie with a hint of key lime!

Provided by Lisa Lotts

Categories     Dessert

Time 3h

Number Of Ingredients 10

1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
2 sticks butter (at room temperature)
1 tablespoon key lime juice (from fresh key limes or bottled - I like Nellie and Joe's Famous)
2 teaspoons lime zest (from about 2 limes)
1 1/4 cups powdered sugar
1 teaspoon lime zest
2 tablespoons key lime juice
Sparkling Sugar for garnish

Steps:

  • In a medium bowl, combine the flour, powdered sugar and cornstarch and mix together. Set aside.
  • In a large bowl, beat the softened butter until creamy. Add about half of the flour mixture and mix in until just combined. Add the rest of the flour, the lime juice and zest and mix until it forms a soft dough.
  • Cut two large pieces of plastic wrap and lay them flat on a work surface. Divide the dough in half. Place one half in the center of one piece of plastic wrap. Fold the plastic wrap over on the dough and work the dough into a 10" log. Repeat with the second piece of dough. Seal them in plastic wrap and refrigerate for at least two hours. Remove the dough and make sure that the log is round, by rolling it on a flat surface. If you have one or more areas of the dough that have flattened out from resting, roll them a little more until they're round and refrigerate for an additional 10-20 minutes, until firm.
  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silpat and set aside.
  • Use a very thin, sharp knife to slice the cookies into 1/4" slices. Place 1" apart on the cookie sheets and bake 9-11 minutes until edges are lightly browned. Cool for one minute on the cookie sheet, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 187 kcal, Carbohydrate 23 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 90 mg, Sugar 11 g, ServingSize 1 serving

COCONUT LIME BUTTER COOKIES



Coconut Lime Butter Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 32 cookies

Number Of Ingredients 18

4 sticks (1 pound) salted butter, softened
1 1/2 cups granulated sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lime zest
4 cups all-purpose flour
2 tablespoons lemon or lime juice (or 1 tablespoon of each)
1/2 teaspoon coconut extract
3 cups powdered sugar, plus more if needed
2 tablespoons cream of coconut
1 tablespoon lemon zest, plus extra for decorating
1 tablespoon lime zest, plus extra for decorating
1 tablespoon milk
1 teaspoon coconut extract
Dash of salt
1 large egg white
Juice of 1 lemon, plus more if needed
Juice of 1 lime, plus more if needed

Steps:

  • For the cookies: Preheat the oven to 350 degrees F.
  • Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
  • Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
  • For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
  • Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

RAVIOLI & PEAS IN KEY LIME BUTTER CREAM SAUCE



Ravioli & Peas in Key Lime Butter Cream Sauce image

Quick and easy! Utilize refrigerated ravioli (like Rana brand) found in your deli aisle. And in less than 20 minutes serve this savory but tangy dish!

Provided by Jennifer Helton @jennipaint

Categories     Pasta

Number Of Ingredients 10

1 package(s) refrigerated spinach & ricotta ravioli
1/2 cup(s) frozen peas
3 tablespoon(s) unsalted butter
1 tablespoon(s) flour
2 teaspoon(s) key lime juice
1/3 cup(s) whole milk or cream
1/2 cup(s) parmesan, shaved
salt
pepper
garlic powder

Steps:

  • Boil ravioli according to package. Drain.
  • In a large sautéed pan, melt butter.
  • Whisk flour into hot melted butter, gradually.
  • Slowly whisk in key lime juice.
  • Whisk in milk/cream and adjust amount until sauce is the desired consistency.
  • Add frozen peas and stir until sauce is bubbly and peas are cooked through.
  • Add pinches of salt, ground pepper, and garlic powder to your taste.
  • Add cooked ravioli and toss in sauce until coated.
  • Transfer pasta and sauce to serving bowl and sprinkle shaved Parmesan on top.

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