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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.

 

 

 


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