lime cooler cookies

We all know that I am not much of a baker – BUT I’m working on improving and that is the important part!  I was actually at the mall, ready to get a mixer, just so I could make these cookies – and many other baked goods to come –  and the taster told me that I shouldn’t do that, why did I need it today… aka I was getting one for Christmas. So in the Christmas spirit, I put on my apron and got to baking. The old fashioned way – with a whisk and a bowl. (can that count as my workout for the day?)

While I love my chocolate, so many cookies seem overly sweet and overly chocolate-y during this time of year so when I came across this recipe, it caught my eye immediately. It sounded easy enough so I gave it a try. The result? A crisp, sugar-like cookie with a hint of lime and refreshing lime glaze.

Lime Coolers recipe from Star Tribune – Stacy McNabb

Makes about 2 dozen.

Cookies:

  • 1 cup (2 sticks) butter, at room temperature, plus extra for press
  • 1/2 cup powdered sugar
  • 1 3/4 cup flour
  • 1/4 cup cornstarch
  • 1 Tbsp finely grated lime zest
  • 1/2 tsp vanilla extract
  • granulated sugar for press

Lime Glaze:

  • 1/2 cup powdered sugar
  • 2 to 3 tsp finely grated lime zest
  • 4 tsp freshly squeezed lime juice

To prepare cookies: In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add powdered sugar and beat until light and fluffy, about 2 minutes. Reduce speed to low and add flour, cornstarch, lime zest and vanilla extract and mix until just incorporated. Cover with plastic wrap and refrigerate at least 1 hour. *This step can also be done by hand pretty easily


When ready to bake, preheat oven to 350°. Line baking sheets with parchment paper. Shape dough into 1-inch balls and place about 2 inches apart on prepared baking sheets. Grease bottom of a large flat glass with butter, press into granulated sugar and gently press glass on dough until dough is about 1/4-inch thick. Repeat, pressing glass into sugar each time, until all cookies are flattened. Bake until edges are light golden brown, 9 to 11 minutes. Remove from oven, cool 2 minutes before transferring cookies to a wire rack to cool completely.


To prepare lime glaze: In a small bowl, whisk together powdered sugar, lime zest and lime juice until a light glaze forms. Using a knife, spread glaze across cookies.


Don’t forget about my Le Creuset give-away!

Comments

  1. says

    yum! i’m sure they are great. i put orange and lemon zest in my sugar cookies. i agree, it adds great flavor and lightens the usual cookie up a bit.

  2. says

    yum! i’m sure they are great. i put orange and lemon zest in my sugar cookies. i agree, it adds great flavor and lightens the usual cookie up a bit.

  3. says

    I love a light citrus cookie. There is something about that tart flavor. These look great! Good luck with the baking. I like to think I’m decent at it, but nothing like my mom yet. It is her speciality.

  4. says

    I love a light citrus cookie. There is something about that tart flavor. These look great! Good luck with the baking. I like to think I’m decent at it, but nothing like my mom yet. It is her speciality.

  5. Anna says

    Emily – these cookies were so delicious! Something I’ve never tasted before, but loved them! Thank you!

  6. Anna says

    Emily – these cookies were so delicious! Something I’ve never tasted before, but loved them! Thank you!

  7. says

    Hello,thanks for this fantastic blogg, i really find many new things on it and i really loved the design of the blogg. I found it on google. I also want to wish you a happy new year.

  8. says

    Hello,thanks for this fantastic blogg, i really find many new things on it and i really loved the design of the blogg. I found it on google. I also want to wish you a happy new year.

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