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These were definitely tasty, but the cooking time or temperature must have been WAY off! At 350, these took close to 30 minutes to turn even slightly brown on the bottoms. Maybe I over-beat the batter (it was very airy, more like a mousse than a typical cookie dough); next time I will combine the wet and dry ingredients with my hands rather than the mixer. I used the zest of 3 and the juice of 2 regular limes and the flavor was pretty limey, but could have been stronger. I also added some white chocolate chips, which worked perfectly :)

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SLP Chef August 17, 2011

I was apprehensive at first but these turned out very well. Even my wife who does not like citrus in cookies loved them . This recipe is a keeper.

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Chef Olp December 14, 2010

Great cookies! I refrigerated the dough and baked them on parchment paper. When they came out of the oven I put the parchment paper with the cookies on a rack to cool. They were very easy to get off when cooled. I will make them again. Thanks! I plan to take some to work tomorrow - I think they'll be a hit!

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Chef Fran #2 February 08, 2009

The flavor of this cookie was out of this world but the dough spread out really thin in the oven and the cookies didn't stay together very well when I removed them from the cookie sheet. I only had a few that stayed together for my photo that I took. I would make these again but not for show just for myself and the flavor. Thanks, they are delicious tasting!

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Chef*Lee May 16, 2008

I had some trouble with the dough, but the cookies tasted very good. My hubby said the lime flavor was mild and he would have preferred it stronger. All-in-all, this was a good recipe, but not one I'd make very often.

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hkcurry May 02, 2008

These are one of my husband's favorite cookies! I usually use 1/2 butter and 1/2 butter flavored shortening. I chill the dough for at least an hour and in between baking. I also make them into larger cookies about 1 inch size cookie scoop. Thanks for the great recipe!! :D

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SweetsLady April 20, 2008

These were as good as I thought they would be! I also found that chilling the dough for a couple of hours really helped. I have been searching for a recipe similiar to the ones you can buy in a tin (can't think of the company name) and thanks to you, I've found it! Thanks Lvs2Cook for posting this here, you have saved me a few dollars!

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PrimQuilter April 08, 2008

Great tasting Cookies. I needed to add a little more flour and chill the dough to be able to roll them into balls. Kept my hands floured while rolling the dough, too. These are just what I need to make Key Lime Tarts; otherwise I have to get them sent from Savannah, GA, and they are quite expensive. Thanks.

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Madray7 January 11, 2008
Key Lime Cookies