Tangy Lime Cookies Food

VERY TANGY LIME (OR LEMON) BARS

Steps:

• Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
• To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
• Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
• To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
• When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
• Bake for 20 to 25 minutes, or until the center no longer jiggles.
• Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
• Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.

LEMON THYME ICEBOX COOKIES

Steps:

• Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.

TANGY LIME COOKIES

Steps:

• Combine all the filling ingredients except the food coloring in a two quart saucepan.
• Whisk to combine.
• Cook over low heat stirring constantly until mixture begins to thicken, about 3 to 4 minutes.
• Do Not Boil.
• Remove from heat.
• Stir in food coloring if desired.
• Set aside to cool.
• Heat Oven to 325.
• Combine butter, 1/4 cup sugar, egg yolk, and vanilla in a large mixer bowl.
• Beat at medium speed, scraping bowl often,until well mixed, about 1 to 2 minutes.
• Reduce speed to low.
• Add flour and salt.
• Beat until well mixed, about 2 to 3 minutes.
• Shape dough into 1 inch balls.
• Place 1 inch apart on ungreased cookie sheets.
• Make indentation in center of each cookie with thumb or back of teaspoon.
• Spoon 1/2 teaspoon of filling into each cookie indention.
• Bake for 12 to 15 minutes or until set but not brown.
• Let stand for one minute.
• Remove from cookie sheets.
• Cool completely.
• Sprinkle with confectioners' sugar.

SPRING LIME TEA COOKIES

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.

TANGY LIME DELICIOUS

Steps:

• Preheat oven to 350 degrees F. Lightly grease four 1 cup ramekins with butter.
• Separate egg yolks from whites. Beat egg whites until soft peaks form; set aside.
• Combine 2 tablespoons butter, sugar, egg yolks, and l tablespoon lime zest. Beat on medium speed until creamy and light, about 4 minutes. Using a wooden spoon fold in flour, baking powder, salt, milk and 1/2 cup lime juice into the sugar and egg mixture. Combine well. Gently fold in the egg whites, 1/3 at a time.
• Divide batter among the ramekins and bake for 30 to 40 minutes until tops are golden and the pudding has set. Serve warm.