Key Lime Cooler Cookies Food

KEY LIME COOLER COOKIES

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a small bowl, whisk the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter and 1 cup of powdered sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the egg yolk, lime juice and zest until incorporated.
• Add the dry ingredients, mixing on low speed just until combined. The dough will be very crumbly. Using your hands, knead the dough gently until it comes together and forms a ball.
• Roll the dough into 1" sized balls and place 1" apart on the prepared baking sheets.
• Bake at 350 degrees for 15-20 minutes, or until lightly golden brown. Check for doneness after 15 minutes, as oven temperatures do vary.
• Place the baking sheet on a wire rack. While the cookies are still warm, roll them in the remaining 2 cups of powdered sugar, and place back on the baking sheet to cool completely. Sift the remaining powdered sugar over the tops of the cookies. Store in an airtight container for up to 2 weeks.

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 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 COOLER COOKIES

Steps:

• Preheat the oven to 350, and line a small baking sheet with parchment paper.
• Crush the graham crackers to get 1/4 cup of crumbs, and set aside.
• In a small bowl, beat together with an electric mixer the sugar and Key lime zest for about 30 seconds.
• Next, slice the cold butter into about 16 pieces, and then add it to the bowl.
• Beat the butter into the sugar until creamy and fluffy, about 45 seconds. Add the egg and beat just until combined.
• Next, sprinkle the flour, graham crumbs, and salt evenly over the surface, and beat until just combined. The dough will be crumbly, use the warmth of your hands to bring it together.
• Have the powdered sugar ready in a shallow dish.
• Scoop out 12 balls of dough, and roll lightly in powdered sugar before placing on the baking sheet, evenly spaced. Reserve the remaining powdered sugar
• Bake for 15 minutes; the cookies will not turn brown. Do not over bake.
• While the cookies are still warm, roll them each in powdered sugar again.

KEY LIME COOLERS

Steps:

• Beat butter & pwdered sugar thoroughly.
• Stir in flour, corn starch,lime peel & vanilla until blended.
• Shape into 1" balls.
• Place 2" apart on ungreased cookie sheet.
• Dip flat bottom of a galss into granulated sugar & then press it onto the dough making the cookies about 1/4" thick.
• Bake at 350 in preheated oven for 9 - 11 minutes. Cookie edges should be very light brown.
• Cool thoroughly on cookie racks.
• Combine glaze ingedients and brush over completely cooled cookies.

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 WHITE CHOCOLATE COOLERS

Steps:

• In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
• In a large bowl, cream butter, key lime juice, and key lime zest until smooth.
• Add flour mixture to butter mixture and begin mixing on low speed.
• Once mixture begins to get thick, increase speed to thoroughly mix until combined,
• Mix in white chocolate chips and optional macadamia nuts with a large spoon.
• Refrigerate dough for at least 45 minutes to firm up.
• Preheat oven to 350 degrees F.
• Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake.
• Let cool on baking sheets for at least 5 minutes, then remove to racks continue cooling.
• Roll cooled cookies in powdered sugar to cover. Store in an airtight container.

LEMON LIME COOLER COOKIES

Steps:

• 1. Preheat oven to 375.
• 2. Cream together the butter, sugar, and extracts. Add the eggs and mix well. Gradually add the flour and mix well. Lastly, mix in the grated lime peel and juice (save the squeezed limes.) Drop the dough onto greased cookie sheets by rounded tablespoons. Bake at 375 for 10-12 minutes.
• 3. As soon as you have removed the cookies from the oven, pat the top of each cookie with squeezed lime to get a drop of juice on top of each cookie. Then immediately dust well with powdered sugar.

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 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.).