Key Lime Cookies Food

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.

KEY LIME COOKIES

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 CUPCAKES

Steps:

• Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use.
• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each muffin cup.
• Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined.
• Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in the confectioners' sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes.
• Place the lime curd in a pastry bag fitted with a 1/4-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
• Cook's Note: Key limes are smaller and more tart than regular limes. If you can't find them, look for bottled Key lime juice and use regular lime zest.

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.

KEY LIME COOKIES

Steps:

• Sugar Coating: In small bowl of food processor, whirl sugar and lime rind until sugar is fine. Transfer to bowl; cover and let stand for at least 2 hours or overnight. (If sugar clumps, break up into powder.).
• Whisk together flour, baking powder and baking soda; set aside.
• Beat butter and icing sugar until light and fluffy; beat in yolk, lime rind and juice. Gradually stir in flour mixture.
• Transfer dough to pastry bag fitted with 1/2-inch/ 1 cm star tip (or plastic bag with corner cut out). Pipe out 1-1/2-inch/4 cm long cookies onto parchment paper-lined baking sheet.
• Bake in 300°F/150°C oven until edges and ridges are just starting to turn golden, 25 to 30 minutes.
• Important -
• Roll in lime sugar while still warm; let cool on rack.
• Makes about 3 dozen cookies.

KEY LIME CRACKLES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest and juice, then beat in the food coloring. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Cover and refrigerate until firm, about 45 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the confectioners' sugar and sanding sugar in a small bowl. Roll tablespoonfuls of dough into balls and toss in the sugar mixture to coat completely. Arrange the cookies 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are puffed and cracked on top and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

KEY LIME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray or line with silicone baking liners.
• Combine cream cheese, butter, brown sugar, and white sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Slowly beat in flour, baking powder, and salt. Fold in white chocolate chips and lime zest.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets, leaving about 1 inch between each cookie.
• Bake in the preheated oven until cookies are set and lightly browned around the edges, 10 to 14 minutes.

KEY LIME SPARKLE COOKIES

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.

KEY LIME SPRITZ COOKIES

Steps:

• Preheat oven to 400°F.
• Beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, salt and baking powder. Beat until combined.
• Beat in lime juice and egg.
• Beat in flour (if the dough gets too stiff, continue combining with a wooden spoon).
• Stir in lime peel.
• Place unchilled dough in cookie press and form shapes one inch apart on ungreased cookie sheets.
• Top with coarse sugar, if desired.
• Bake for 6-8 minutes until edges are firm but not brown.
• Transfer to wire racks to cool.
• If desired, drizzle with Lime Icing and let stand 20 minutes or until set, or dip cookies in icing and top with green sugar.
• LIME ICING: Stir together 3/4 cup powdered sugar, 1 1/2 teaspoons lime juice and 2-3 teaspoons of milk to make a drizzling consistency. Tint with green food coloring if you like. Makes about 1/3 cup.

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 PIE COOKIES

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy.
• Add the egg, vanilla, key lime juice and lime zest and continue mixing for 1 more minute, scraping the sides of the bowl as necessary. Mix in the salt and baking soda until incorporated.
• Turn the speed to low and add the flour and graham cracker crumbs until the dough comes together.
• Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Bake for 9 to 10 minutes, until the edges are lightly golden.
• Transfer the cookies to a wire rack to cool.
• Place the white chocolate in a microwave-safe bowl. Heat on full power for 25 seconds. Remove the bowl from the microwave and stir the chocolate. Repeat this process until the white chocolate is melted and smooth. Transfer the melted chocolate to a small ziptop bag. Snip one corner of the bag off with scissors and drizzle the white chocolate on top of the cookies. Allow the white chocolate to set completely.
• Store the cookies airtight at room temperature for up to 3 days.

KEY LIME SPARKLER COOKIES

Steps:

• *citric acid (also known as sour salt) is what gives the cookies their sour bite-if you want less tang, use just a pinch.
• In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended.
• Beat in the lime juice, lime oil, sour salt (citric acid), and the egg.
• Blend in the flour thoroughly.
• Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets.
• Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom.
• Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
• Mix together the sugar coating ingredients in a pan or bag.
• Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar.
• (If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.).

KEY LIME JEWEL COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl mix the flour, baking powder, salt, and lime zest; set aside.
• In a large bowl cream the butter and sugar together.
• Add the egg yolks, and combine well.
• Next, mix in the almond extract, and the lime juice.
• Gradually add the flour mixture to the wet ingredients, and mix well.
• Add the water to make the dough come together more easily.
• Add the green food coloring and work through the dough to get even color.
• Lay the chopped pine nuts out in one layer on a plate.
• Pinch off chunks of the dough and roll them between your hands to form 1 inch balls.
• Roll the dough balls in the pine nuts to get them evenly coated, and then place them on parchment paper lined baking sheets.
• Take your index finger and make an indent into the middle of each dough ball.
• Carefully drop 1 teaspoon of the raspberry preserves into each indent on your cookies.
• Bake for about 35 minutes, or when the pine nuts start to lightly brown on the edges.(Your cookies may bake quicker, my oven is not the best, just use your best judgement folks).
• Let the cookies cool on the cookie sheets for a couple minutes.
• Then transfer the cookies to cooling racks to cool completely before lightly dusting them with the powdered sugar. Enjoy!

COCONUT KEY LIME CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt and set aside.
• Using an electric mixer on medium speed, beat the butter, sugar and coconut until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice and coconut extract.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners' sugar in a small bowl.
• Using a small cookie scoop (about 1 1/2 tablespoon capacity), roll chilled cookie dough into 24 balls. Then roll each in powdered sugar, making sure to coat completely.
• Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake 14 to 16 minutes, until cookies are puffy and feel firm on the edges to touch.
• Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

KEY LIME COOKIES

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 COOKIE-DOUGH TRUFFLES

Steps:

• Preheat the oven to 350 degrees F. Spread the flour on a baking sheet and bake, stirring halfway through, until lightly toasted, 10 minutes. Let cool on the baking sheet; whisk to break up any clumps.
• Beat the butter, brown sugar and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Reduce the mixer speed to low; beat in the toasted flour, then the lime juice and vanilla. Stir in the mini white chocolate chips and sprinkles until just combined. Refrigerate until the dough is firm but not hard, about 30 minutes.
• Line a baking sheet with parchment paper. Roll tablespoonfuls of dough into balls and arrange on the prepared pan. Refrigerate until firm, at least 30 minutes or overnight.
• Combine the white chocolate chips and shortening in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted, 1 to 2 minutes. Gently drop a dough ball into the melted white chocolate and spoon more chocolate on top to completely coat. Lift out with a fork, letting any excess chocolate drip back into the bowl; return to the baking sheet. Sprinkle
• with nonpareils. Repeat with the remaining dough balls. (If the melted chocolate hardens, microwave 30 seconds. If the dough becomes too soft, refrigerate 15 to 20 minutes.)

KEY LIME PIE WHOOPIE PIES

Steps:

• For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl.
• Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.)
• Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter.
• For the filling: Beat the confectioners' sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes.
• Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge.