Cookie Recipes
Lime Zingers
Yield: 72 (1 inch) cookies
Ingredients
Cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons finely shredded lime peel
- 1/4 cup lime juice (about 2 limes)*
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup finely chopped Brazil nuts or hazelnuts
Citrus Cream Cheese Frosting
- 4 ounces softened cream cheese
- 1 cup sifted confectioners' sugar
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F.
Cookies
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add sugar; beat until combined, scraping sides of bowl occasionally.
- Beat in lime peel, lime juice and vanilla extract until combined.
- Beat in as much of the flour as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour and nuts.
- Divide dough in half. On a lightly floured surface, roll half of the dough at a time to 1/4 inch thickness. Using a 1 or 2 inch cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet.
- Bake for 8 to 10 minutes or until light brown around the edges.
- Transfer cookies to a wire rack; cool completely.
Citrus Cream Cheese Frosting
- In a medium mixing bowl, beat all ingredients with an electric mixer on medium speed until smooth. Tint with green food coloring as desired.
- Spread on cooled cookies. If desired, pipe designs with white frosting.
- Store frosted cookies in the refrigerator.
Notes
* Roll limes on the counter before squeezing to yield more juice or microwave for 30 seconds.
To make ahead: Bake and cool cookies but do not frost. Place in a freezer container or bag and freeze up to 3 months. Thaw about 15 minutes. Prepare frosting and spread over thawed cookies.
Nutrition
Per cookie: 59 calories., 3g fat, 10mg chol., 0g fiber