Lovely Lime Cookies Food

LIME MELTAWAYS

Steps:

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1/3 cup of the powdered sugar on medium-high speed until light and pale, about 2-3 minutes.
• Add the lime zest, lime juice, and vanilla and mix again, scraping down the sides of the bowl.
• Add the flour, cornstarch, and salt, mixing until combined. At first it might not seem like the dough will come together, but let it keep mixing and it will form into a nice dough, about the consistency of play-dough.
• Divide the dough into 2 equal pieces and roll each half into a 1 1/4-inch diameter log (about 9-inches long each). Wrap tightly in plastic wrap and place in the fridge for 1 hour to chill.
• Preheat oven to 350 degrees F. Unwrap the two logs of dough and slice into 1/4-inch discs using a sharp knife. Place the disks on parchment-lined baking sheets and bake for 13-14 minutes until barely golden around the edges.
• Cool for 8-10 minutes, then transfer half of the cookies to a large ziploc bag along with the reserved 2/3 cup of powdered sugar. Toss gently to coat each cookie with powdered sugar, then remove the cookies to a plate and repeat with the remaining cookies. A few of the cookies will probably break while being tossed with the powdered sugar, but they still taste good!
• Store in an airtight container on the counter for up to 2 weeks. Supposedly they taste even better after a week or two since the lime flavor comes through stronger, but I haven't been able to keep any around that long!

LIME COOKIES

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.

LEMON LIME WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
• Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
• Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
• Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

LOVELY LIME COOKIES

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.

CHOCOLATE CHIP LIME COOKIES

Steps:

• Beat butter and sugars until they are fluffy (medium setting on a mixer).
• Gradually add eggs and vanilla and beat well.
• Combine flour, salt, and baking soda with the butter mixture, beating at low speed (low setting on a mixer) until blended.
• Stir in lime extract and chocolate chips.
• Drop onto lightly greased cookie sheet with a tablespoon; for bigger cookies, I used an iced tea scoop.
• Bake at 350 degrees for 8-10 minutes (using the tablespoon), or 15-18 minutes (using the iced tea scoop) or until golden brown.
• Remove from oven and let cool completely.

LEMON LIME COOKIES

Steps:

• Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.

LEMON-LIME BUTTER COOKIES

Steps:

• In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.

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.