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.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.4 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 66.3 mg, Sugar 7.2 g
KEY LIME COOKIES
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
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.
LOVELY LIME COOKIES
I found this recipe in a newspaper. It makes very soft, lime flavored cookies. You might want to taste the lime juice you're using - I think the strength can vary, because, once when I made it, I couldn't taste the lime at all! The other times it has come through just fine. You can also substitute lemon juice. Note: I just made these cookies again and ended up with wonderfully soft, fluffy sugar cookies (read: no lime flavor at all). I'm hereby considering this recipe under construction, and may edit it to reflect some tinkering (with extracts or concentrates).
Provided by LA286570
Categories Dessert
Time 45m
Yield 4-5 dozen
Number Of Ingredients 11
Steps:
- combine sugar and butter in a large bowl. stir until smooth and creamy.
- add eggs, corn syrup, vanilla and lime juice to mixture in bowl. mix well.
- combine flour, baking powder, baking soda and salt in a medium bowl. mix well.
- add flour mixture to creamy mixture. mix well.
- roll dough into 1 inch balls. place several inches apart on an ungreased cookie sheet.
- bake in a preheated 375 degree oven for 5 - 7 minutes. (do not overbake!).
- when cool, remove cookies from baking sheet. dust generously with powdered sugar.
Nutrition Facts : Calories 1151.8, Fat 49.5, SaturatedFat 30.1, Cholesterol 227.8, Sodium 893.5, Carbohydrate 166.9, Fiber 2.6, Sugar 83.6, Protein 13.4
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.
LIME ICEBOX COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 84 cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, 1/2 cup granulated sugar and 1 tablespoon lime zest in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the lime juice and egg; mix until combined. Reduce the mixer speed to medium low, add the flour mixture and beat until combined.
- Place two 12-by-16-inch pieces of parchment paper on a work surface. Divide the dough in half and place each half on a piece of parchment; form each into a rough log. Fold the parchment over the dough; use a ruler to help you roll and press each piece of dough into a 1-by-12-inch straight-sided log. Wrap each log in the parchment and refrigerate until firm, at least 3 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Combine the remaining 1/3 cup granulated sugar and 1 1/2 teaspoons lime zest and the green sanding sugar on a piece of parchment. Unwrap the logs; roll in the lime sugar to coat. Slice into 1/4-inch-thick squares; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
LIME COOKIES
I love sugar cookies, but I really love this even more. Nothing like a little lime to make a good cookie outstanding. Recipe courtesy of Food Network Magazine, A Thousand Easy Recipes. Serving size is estimated.
Provided by AmyZoe
Categories Dessert
Time 35m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter, sugar, and confectioners' sugar until fluffy.
- Beat in egg yolks, vanilla, and lime zest. Whisk flour, baking powder, and salt and stir into the butter mixture.
- Chill 30 minutes (I skipped this step). Roll tablespoonfuls into balls and flatten and sprinkle with coarse sugar and bake at 350 for 15 to 20 minutes.
- Whisk confectioners' sugar, green decorating sugar, and lime juice and spread over cooled cookies.
Nutrition Facts : Calories 143.6, Fat 6.5, SaturatedFat 4, Cholesterol 27.3, Sodium 80.4, Carbohydrate 20.5, Fiber 0.3, Sugar 13.1, Protein 1.2
PISTACHIO LIME COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 1h15m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
- Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
- In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
- Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
- Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.
KEY LIME CRACKLES
Tangy, bright green and fun, these cookies make the case that key lime isn't just for pie. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 36 cookies
Number Of Ingredients 10
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.
CORNMEAL LIME COOKIES
A recipe adapted from a famous, anal retentive, control freak, home making guru (she irons her sheets for goodness sake) and as such, is overly complicated yet... yields delicious results. A different kind of cookie that offers a wonderful finish to a Mexican meal/dinner party.
Provided by BothFex
Categories Dessert
Time 15m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar 3-4 minutes.
- Add egg and beat until JUST combined.
- Add zests, lime juice and extract.
- Add flour and cornmeal and mix until well blended.
- Cover with waxed paper or plastic wrap.
- Form into a disc (why? Beats me) and chill, at least, 1 hour.
- Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
- Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
- Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
- When cookies cool pour lime glaze (mix ingredients together) over them.
- Let glaze set.
- Devour.
GEORGETOWN LIME COOKIES (BROAS)
This cookie comes from British Guyana. The recipe is from "The Joy of Cookies" by Sharon Tyler Herbst. You can also add 1 cup of toasted almonds or grated coconut to the dough before rolling it into balls if you wan't something a little different. Prep time is a guess.
Provided by the_cookie_lady
Categories Dessert
Time 43m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees farenheit. Grease 3 to 4 large baking sheets.
- In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon; set aside.
- In a large mixing bowl, beat butter, sugar and lime zest until light and fluffy. Gradually beat in lime juice. Stir in flour mixture 1/2 cup at a time, blending well after each addition.
- Place sugar-spice mixture in a small bowl. Roll rounded teaspoons of dough into 1-inch balls. Roll balls in sugar-spice mixture; arrange, 1 inch apart, on prepared baking sheets. Use a decorative cookie stamp or the bottom of a glass to flatten balls slightly.
- Bake 13 to 16 minutes, or until deep golden brown on the bottom. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts : Calories 106.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 72.3, Carbohydrate 15.5, Fiber 0.3, Sugar 8.9, Protein 0.9
LIME-GLAZED COOKIES
To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes: 32
Number Of Ingredients 10
Steps:
- With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
- Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
- To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.
SPRING LIME TEA COOKIES
These are light, buttery tea cookies bursting with citrus flavor. Perfect for a spring day.
Provided by Christina Pierson
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 15.7 g, Cholesterol 18.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 65.2 mg, Sugar 8.6 g
SOUTHWESTERN-STYLE LIME CHILI
I came up with this recipe the first week of October, when I was participating in a chili cook-off in Mountain Home, ID. Came out great and every judge and taster enjoyed it. It will have the authentic chili flavor with a little 'twist.' This recipe should be started the night before you wish to serve it.
Provided by bakerandahalf
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 14h50m
Yield 12
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
- Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
- Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.4 g, Cholesterol 33.1 mg, Fat 9.3 g, Fiber 7.4 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 2000.1 mg, Sugar 8 g
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