Key Lime Ricotta Cookies Food

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SOURDOUGH KEY LIME RICOTTA COOKIES



Sourdough Key Lime Ricotta Cookies image

How to use sourdough starter in cookies. The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze.

Provided by Emilie Raffa

Categories     Cookie     Sourdough     Lime     Ricotta     Dessert     Bake

Yield 3 to 4 dozen

Number Of Ingredients 14

Cookies:
8 tbsp (113 g) unsalted butter, softened
1 cup (200 g) sugar
1 large egg
1⁄2 cup (120 g) leftover starter
1 cup (125 g) whole milk ricotta
Zest of 1 lime or several key limes
1 tsp (5 ml) pure vanilla extract
3 cups (360 g) all-purpose flour
1 tbsp (15 g) baking powder
1⁄2 tsp fine sea salt
Lime glaze:
3⁄4 cup (90 g) powdered sugar, sifted
Juice of 1 to 2 limes, zest reserved for decoration

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.

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 COOKIES



Key Lime Cookies image

Originally called Key Lime Dusties in the Homemakers Magazine! Most Key lime cookies are rolled in icing sugar, these are rolled in lime sugar - white sugar and finely grated Key lime zest, which I prefer. These little gems will melt in your mouth! You can use regular limes to make these too. See directions for preparing lime sugar before baking cookies.

Provided by Elly in Canada

Categories     Dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup butter, softened
1/2 cup icing sugar
1 egg yolk
1 1/2 teaspoons grated key lime rind
4 teaspoons key lime juice
1/4 cup granulated sugar
1/2 teaspoon grated key lime zest (scant 1/2 tsp (2ml)

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.

Nutrition Facts : Calories 69.4, Fat 4, SaturatedFat 2.5, Cholesterol 15.4, Sodium 41.4, Carbohydrate 7.8, Fiber 0.2, Sugar 3, Protein 0.7

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