Key Lime Coolers

These tangy cookies are a favorite of mine. Light and tangy. Great when served with Sherbet as a light, company pleasing dessert. A little green coloring may be added but don't get them too green ! They pack well and look great on a cookie tray. Something different and not heavy or too rich. Pretty to look at too !
- Ready In:
- 56mins
- Yields:
- Units:
2
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ingredients
- 1 cup butter, room temperature
- 1⁄2 cup powdered sugar
- 1 3⁄4 cups flour
- 1⁄4 cup cornstarch
- 1 tablespoon lime peel, finely grated
- 1⁄2 teaspoon vanilla
- granulated sugar, for dusting
-
GLAZE
- 1⁄2 cup powdered sugar
- 2 teaspoons lime peel, finely grated
- 4 teaspoons key lime juice
directions
- Beat butter & pwdered sugar thoroughly.
- Stir in flour, corn starch,lime peel & vanilla until blended.
- Shape into 1" balls.
- Place 2" apart on ungreased cookie sheet.
- Dip flat bottom of a galss into granulated sugar & then press it onto the dough making the cookies about 1/4" thick.
- Bake at 350 in preheated oven for 9 - 11 minutes. Cookie edges should be very light brown.
- Cool thoroughly on cookie racks.
- Combine glaze ingedients and brush over completely cooled cookies.
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RECIPE MADE WITH LOVE BY
@Just Janie
Contributor
@Just Janie
Contributor
"These tangy cookies are a favorite of mine. Light and tangy. Great when served with Sherbet as a light, company pleasing dessert. A little green coloring may be added but don't get them too green ! They pack well and look great on a cookie tray. Something different and not heavy or too rich.
Pretty to look at too !"
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These tangy cookies are a favorite of mine. Light and tangy. Great when served with Sherbet as a light, company pleasing dessert. A little green coloring may be added but don't get them too green ! They pack well and look great on a cookie tray. Something different and not heavy or too rich. Pretty to look at too !