Prep 10 mins
Cook 13 mins
Despite the name, it is not necessary to use Key Limes in this recipe..supermarket limes work just fine...although they are a but less acidic and have a slightly different taste.
- 2 1⁄2 cups all-purpose white flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, slightly softened
- 1⁄4 cup corn oil
- 1 cup powdered sugar
- 1 large egg
- 1 tablespoon finely grated lime zest
- 2 teaspoons finely grated lemons, zest of
- 2 tablespoons fresh lime juice
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon lemon extract
- 1 1⁄3 cups powdered sugar
- 1 1⁄2 teaspoons finely grated lime zest
- 1 1⁄2 tablespoons fresh lime juice
- 3⁄4 teaspoon light corn syrup
- 1 drop liquid green food coloring
- 1 drop liquid yellow food coloring
- In a medium bowl, throughly stir together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, with an electric mixer on low speed, beat together the butter, oil, and powdered sugar until blended.
- Increase the speed to high and beat until very well blended.
- Add the egg, lime and lemon zest, lime juice, vanilla and lemon extract and beat until lightened and smooth. Beat or stir in the flour mixture until evenly incorporated.
- Refrigerate the dough for 1 1/2 hours or until firm enough to handle.
- Preheat the oven to 350*.
- Grease several baking sheets or spray with nonstick spray.
- Shape portions of the dough into generous 1" balls with lightly greased hands. Place on baking sheets, spacing about 1 1/2" apart.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 13-16 minutes or until lightly tinged with brown at the edges. Reverse the sheet from from to back halfway through baking to ensure even browning.
- Transfer the sheet to wire and let stand until the cookies firm up slightly.
- Using a spatula, transfer the cookies to wire racks.
- Let stand until completely cooled.
- In a medium bowl, stir together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring. Add a few drops of hot water if necessary to blend the ingredients together.
- Stir until completely smooth.Thin with enough water to produce a fluid but not runny glaze.
- Set the wire racks over wax paper to catch drips.
- Working gently, since the cookies are fragile, swirl a layer of glaze over each.using a table knife.
- Return the cookies to the racks.Let stand until the glaze completely sets, at least 1 hour.
- Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze up to one month --.
- I sometimes use a clean paint brush to brush the glaze over cookies.works better for me than a knife.