Iced Key Lime Cookies
Source of Recipe
newspaper
List of Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 1/2 teaspoons Key lime juice
2 cups all-purpose flour
1/2 teaspoon salt
Key Lime Icing:
3/4 cup confectioners' sugar
1 1/2 tablespoons Key lime juice Recipe
Butter Cookies: Cream together the butter and sugar until light and
fluffy, about 3 minutes, scraping the bowl down as needed. Add the
egg yolk, then the vanilla extract and 1 1/2 teaspoons Key lime
juice. Lastly, blend in the flour.
Transfer the dough to a large piece of plastic wrap and form into a
cylinder that is 2 1/4 inches in diameter. Refrigerate for 2 hours or
overnight.
Preheat the oven to 350 degrees F. Butter 2 large baking sheets and
set aside.
Cut the cookies into 1/4-inch slices. Place the slices on the baking
sheets and bake at 350 degrees F for 8 to 10 minutes. Place the
baking sheets onto a cooling rack and cool for 5 minutes. Transfer
the cookies to the cooling rack.
For the key lime icing: Combine the confectioners' sugar and 1 1/2
tablespoons Key lime juice in a small bowl. Brush the tops of the
cookies with the icing as soon as the cookies are transferred off the
baking sheets.
Yield: 50
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