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Key Lime Meltaway Spritz Cookies




Source of Recipe


Beverly Coyde in Taste of Home Dec./Jan. 2005


Recipe Introduction


This are truly amazing cookies. The recipe just called for regular lime juice and I used key lime juice. I made them in a flower shape in a cooky press. They were very pretty, but I think that the ribbon disk that she suggests would be easier! She says, "These sweet tangy lime cookies really melt in your mouth."


List of Ingredients




COOKIES:
1 c. butter, softened
½ c. confectioners’ sugar
1 ¾ c. AP flour
¼ c. cornstarch
1 T. grated lime peel
½ t. vanilla

GLAZE:
½ c. confectioners’ sugar
4 t. Key lime juice
½ t. grated lime peel


Recipe



Preheat oven to 350 degrees.

In a mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually beat in flour and cornstarch. Stir in lime peel and vanilla.

Using a cooky press fitted with a ribbon disk, press dough into 12” long strips 2” apart on ungreased baking sheets (I used parchment paper). Cut each strip into 3” pieces (do not separate pieces). Bake for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Combine glaze ingredients; brush over cooked cookies. Let stand until set.

Yield: about 3 dozen.