Key Lime Frosties

READY IN: 23mins
YIELD: 40 1 1/2




  • 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.
  • GLAZE:
  • 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 better for me than a knife.