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Key Lime Cookies

Ozark's picture

Never heard of these. Anybody make them?

"Good judgement comes from experience, and a lot of that comes from bad judgement"


 

Growing old is inevitable, growing up is optional!

Marcia's picture

(post #33531, reply #1 of 16)

I used to purchase delicious ones from W-S, along with rasperry cookies of the same brand. They were delicate and not too sweet. Try googling for recipes.

Ozark's picture

(post #33531, reply #2 of 16)

Yes I did that and there were many. Just wondered if anyone had made these.

"Good judgement comes from experience, and a lot of that comes from bad judgement"


 

Growing old is inevitable, growing up is optional!

Marcia's picture

(post #33531, reply #3 of 16)

Yes, it is best to have tried and true. Sorry that I do not.

Judy/AZ's picture

(post #33531, reply #4 of 16)

I made these last year for Christmas. They are a very light delicate wafer type of cookie.

Key Lime Shortbread
Makes about 60

1 cup unsalted butter, at room temperature
1 tablespoon key lime juice
1/2 teaspoon salt
1 tablespoon grated key lime zest
1/2 cup powdered sugar
1/3 cup rice flour
1-3/4 cups all-purpose flour
lime sugar for garnish (recipe below)
 

 

In a large mixing bowl beat the butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) until light and fluffy. Stir in the rice flour, then all-purpose flour, beating only enough to incorporate. The dough will be very soft.
Divide dough in thirds. Spoon each portion onto waxed paper or plastic wrap and form a log about 14 inches long and 1-1/2 inches in diameter. Fold the paper over the log, then roll with your palms until smooth. Twist ends of the paper and refrigerate or freeze until firm, 1 to 4 hours.

To make the lime sugar, place sugar and remaining zest in a blender or coffee mill and whirl until zest is very finely minced and sugar is lightly colored, about three minutes.
Strain mixture through a fine sieve, discarding any bits of peel that remain. Set aside.

Preheat oven to 300 F. Slice chilled dough into rounds about 1/4 inch thick.
Place 1 inch apart on ungreased baking sheets. Lightly butter the bottom of a flat-bottomed glass and dip into the lime sugar.
Press lightly onto tops of cookies, dipping the glass into the sugar mixture before pressing each cookie to prevent dough from sticking.
Bake 15 to 20 minutes, until light golden.
Cookies will be fragile: allow to cool five minutes on baking sheets before removing with a spatula to cool completely on wire racks.

Wolvie's picture

(post #33531, reply #5 of 16)

these sound great - thanks for posting!

 


I don't make jokes. I just watch the government and report the facts. - Will Rogers

 

Ozark's picture

(post #33531, reply #6 of 16)

Please help me. I only see one sugar and it say to put in the dough. Also say to put half (1 1/2 tsp) of the zest yet recipe only call for 1 Tbls. I really want to make these. Thanks.

"Good judgement comes from experience, and a lot of that comes from bad judgement"


 

Growing old is inevitable, growing up is optional!

Wolvie's picture

(post #33531, reply #7 of 16)

you know, that's funny. totally missed that - I will just use turbinado with the zest I think. :-)

 


I don't make jokes. I just watch the government and report the facts. - Will Rogers

 

Judy/AZ's picture

(post #33531, reply #8 of 16)

Opps, I posted the wrong recipe. It is the Martha Stewart one that I made. So sorry - here is the Martha Stewart one......

Makes about 10 dozen
The dough for these icebox cookies can be
frozen in logs for up to two months.

12 tablespoons (1 1/2 sticks) unsalted
butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose
flour
2 tablespoons cornstarch
1/4 teaspoon salt

1. In the bowl of an electric mixer
fitted with the whisk attachment, cream
butter and 1/3 cup sugar until fluffy. Add
lime zest, juice, and vanilla; beat until
fluffy.

2. In a medium bowl, whisk together
flour, cornstarch, and salt. Add to butter
mixture, and beat on low speed until
combined.

3. Between two 8-by-12-inch pieces of
parchment paper, roll dough into two 1 1/4-
inch-diameter logs. Chill at least 1 hour.

4. Heat oven to 350°. Line two baking
sheets with parchment. Place remaining 2/3
cup sugar in a resealable plastic bag.
Remove parchment from logs; slice dough into
1/8-inch-thick rounds. Place rounds on
baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden,
about 15 minutes. Transfer cookies to a wire
rack to cool slightly, 8 to 10 minutes.
While still warm, place cookies in the sugar-
filled bag; toss to coat. Bake or freeze
remaining dough. Store baked cookies in an
airtight container for up to 2 weeks.

Note: 350º standard bake for 10 minutes

MadMom's picture

(post #33531, reply #13 of 16)

Judy - made your cookies this week, and have been meaning to tell you they were wonderful.  Thanks for posting the recipe.  (I used the Martha Stewart recipe you posted.)  Only problem I had was tht some of the cookies broke when I put them in the ziploc to "toss to coat" - I was forced to eat those, LOL.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

KitchenWitch's picture

(post #33531, reply #14 of 16)

Doncha hate that? I made pizelles yesterday and since I still haven't perfected my placement, there was a bit of "flashing" to trim from the finished cookies. Of course I stepped up and ate it.


The sacrifices we make for our familes!


~RuthAnn


You don't scare me. I have a three year old.

~RuthAnn

MadMom's picture

(post #33531, reply #15 of 16)

BTW, younger DD said the cookies were fantastic, and I should make more, like my butt needs to be bigger, right?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Judy/AZ's picture

(post #33531, reply #16 of 16)

Glad they turned out for you - it is a good recipe. LOL - my kids used to call those broken cookies rejects - they were always asking 'Mom are there any rejects'.

Memsahib's picture

(post #33531, reply #9 of 16)

Have been away from CT for a few days, so perhaps this is too late to be of help.  I do have a recipe for Key Lime Coolers (a thin, round, cookie), and will post if you like.  I have always made them with fresh key limes but have now run out of fresh juice and, worse, fresh rind.  WS sells it bottled but I haven't tried it.  The rind should be yellow, like Florida key limes, not that green color that Mexican key limes have, so I guess I will just have to eliminate the rind if I buy the bottled juice in future.  The last hurricane put paid to my friend's key lime tree and I no longer have a source, alas, for fresh key limes. 

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

cookie1's picture

(post #33531, reply #10 of 16)

I would appreciate the recipe! Thanks.

Cheryl


It is nice to be important, but it is more important to be nice!

Cheryl

It is nice to be important, but it is more important to be nice!

Memsahib's picture

(post #33531, reply #11 of 16)

My pleasure: 


Key Lime Coolers


2 cups ap flour


1/4 tsp baking powder


1/4 tsp salt


1 tbsp grated key lime peel


3 tbsp key lime juice


3/4 cup unsalted butter, softened


1/5 cup granulated sugar


1/2 cup confectioner's sugar


1/2 tsp vanilla extract


In a large bowl beat butter and both sugars together at medium speed until creamy.  Beat in vanilla, lime peel and lime juice until blended.  Reduce speed to low and beat in flour mixture until just combined.


Divide dough in halff; shape each half into a roll; wrap in waxed paper and chill in refrigerator until firm.  Cut a piece of dough approx. 1-1/2" diameter and roll into a ball between your palms.  Place ball between2 sheets of wax paper and roll to about 1/4" thick.  Cut into small rounds (I use a liqueur glass).


 


Place on Silpat-lined cookie sheet or, if using parchment, grease the sheet and then the parchment.  Place cookies about one inch apart and bake in middle of oven at 350F for 12-15 minutes, until edges are slightly browned.) Start checking color at 10 minutes).  Cool on cookie sheet on wire rack for 2 minutes.  Transfer to wire rack and cool completely.  Yield: about 7 dozen. 


Frost with Key Lime Frosting:


Combine 1 cup confectioner's sugar and 1/8 cup key lime juice.  I make the frosting a day ahead to allow time to thicken.


I think I have posted this recipe before, but don't know how to tell you to find it! 


 


 

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

cookie1's picture

(post #33531, reply #12 of 16)

Thank you so much. I probably would have been able to search by typing in the words "key lime cookies" in the advanced search.

Cheryl


It is nice to be important, but it is more important to be nice!

Cheryl

It is nice to be important, but it is more important to be nice!