Keylimewhitechocolatecoolers Food

LIME COOLERS

Steps:

• Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

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 WHITE CHOCOLATE CHIPPERS

Steps:

• cream butter, sugar, egg, egg yolk in a large bowl -- blend in flour, baking powder, salt, lime juice and lime zest.
• fold in white chocolate chips --
• roll dough into walnut sized balls --
• place on ungreased sheet.
• bake at 350* for 8-10 minutes.

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.

WHITE CHOCOLATE KEY LIME CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
• Sprinkle graham cracker crumbs into the bottom of the prepared pan.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
• Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
• Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
• Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.