Key Lime Cookies

Desserts | Baking |

START TO FINISH: Prep Time: 15 minutes, Refrigeration: at least 2 hours, Cook Time: 10 minutes
Recipe Scoop Key Lime Cookies

Cooking Notes

If you can’t find real Key Limes or pure Key Lime juice, you may substitute Persian limes. If using prepared juice, just omit the zest.

Key Lime Cookies

2 1/4 cups all purpose flour
2 teaspoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 teaspoon Key Lime zest, optional
1 1/4 cups granulated sugar
1 large egg 
3 tablespoons real Key lime juice*
powdered sugar for dusting, optional

1. In a medium bowl, mix together flour, cornstarch, baking powder and salt. Set aside.
2. In the bowl of an electric mixer, whip together butter and sugar on medium-high speed until mixture is well blended. Add egg and lime juice. Mix to incorporate. Add in dry ingredients by the cupful and mix just until combined into dough.
3. Divide dough into 2 “patties,” wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours.
4. When ready to bake, preheat oven to 350 degrees.
5. Work with one dough patty at a time, keeping the remainder cold. Pinch off a gumball-sized piece of dough and roll into a small ball. Place onto parchment paper lined baking sheets, spaced about 2 inches apart, 1 dozen at a time. Bake in preheated oven 15 to 16 minutes. Allow cookies to cool on baking sheet 5 minutes before transferring to wire rack to cool completely. Dust with powdered sugar if desired. Store in a cookie tin for best results.

Key Lime Cookies

Approximate Values Per cookie: 68 calories , 3 g fat (2 g saturated), 12 mg cholesterol, >1 g protein, 10 g carbohydrates, 0 g dietary fiber, 45 mg sodium

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