Key Lime Jewel Cookies Food

JEWEL BOX COOKIES

Steps:

• COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
• SHAPE into small balls using half teaspoonfuls. Place 1-inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.
• HEAT oven to 350 degrees F. Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
• For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.

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:

• 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 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!

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.

JEWEL COOKIES

Steps:

• Cream butter, brown sugar, egg yolk, and vanilla.
• Stir in flour.
• Refrigerate 30 minutes.
• Preheat oven 375 degrees.
• Roll dough into 1-inch balls and dip in egg white.
• Roll in nuts.
• (Cookie dough ball, not you!).
• With floured thimble or thumb, press center of each cookie.
• Bake 10- 12 minutes, or until delicate golden brown.
• Cool on rack.
• Place 1/2 teaspoon jelly in center.

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 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

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.

CHRISTMAS JEWEL COOKIES

Steps:

• Set butter aside in a large bowl to soften.
• In another bowl mix together flour, baking soda, salt and nutmeg.
• Set aside enough cherry halves so that there is enough to top each cookie with one.
• Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
• After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
• Add half of flour mixture and mix well. Add remaining flour and mix.
• Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
• Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
• Refrigerate dough for an hour or more (may be refrigerated overnight).
• Preheat oven to 350.
• Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
• Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
• Remove and cool.