Here is a recipe for some perfect little summery cookies. I think these are great for summer cookouts and the recipe is easily adaptable. I don’t have pictures because I haven’t made these since last summer but now that I have remembered them I will have to make them soon.
You could simply change the limes for oranges or lemon or any combination of and they would be tasty. Hey, this former fat girl would eat them! What about grapefruit? I wonder what that would do?
I should admit that I was nervous about making these the first time. They are from a favorite cookbook of mine, but I like to browse allrecipes.com so that I can get reviews of really tasty recipes. I needn’t worried, they are tasty. Soft and buttery yet tart and sweet from the limes. The recipe is a little interesting with cornstarch in it, but the cookies are lovely. If you want to be all decorative and such you could add a drop of green food coloring to the glaze, there are lime peel bits in it to color it, but the glaze is almost clear.
This recipe is for RA, who was disappointed in a recent lemon cookie recipe. I think this one will do the trick for you!
Key Lime Coolers from Betty Crocker, Baking for Today
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoons grated lime peel
1/2 teaspoon vanilla
1/2 cup powdered sugar
4 teaspoons Key lime or regular lime juice
2 teaspoons grated lime peel
1. Heat oven to 350°F. In large bowl, beat butter and powdered sugar with electric mixer until light and fluffy. Stir in flour, cornstarch, lime peel and vanilla until well blended.
2.Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on dough balls until 1/4 inch thick.
3. Bake 9 to 11 minutes or until edges are light golden brown (mine are barely colored at all, they remain softer this way). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, stir together powdered sugar and the lime juice for lime glaze. Stir in additional juice if necessary. Spread glaze over cookies. I typically just pour with a spoon or drizzle lines with a spoon.
Side note: I never have anough patience to grate enough zest and they seem quite fabulous anyway.