Key Lime Cookie Cake Food

SOURDOUGH KEY LIME RICOTTA COOKIES

Steps:

• Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
• In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy-this is okay.
• Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.
• Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.
• For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.
• Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
• These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.

EASY LIME COOKIES

Steps:

• Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
• Using an electric mixer, mix the box of cake mix and the eggs. The texture should be like wet sand.
• Add the melted butter to the egg and cake mix mixture. Combine until smooth. The cookie dough will be very thick and slightly sticky.
• Let the cookie dough mixture set for 3-5 minutes because that will make it easier to scoop and roll. Scoop cookie dough and roll it in a ball then put it on the prepared cookie sheet.
• Bake for 8-10 minutes. They will be soft but they will firm up.

KEY LIME COOKIE CAKE

Steps:

• Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
• Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
• Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.

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.