What do you do for dessert as the New Year begins to unwind? You may be desserted out, in need of something light, a bit sweet, maybe with just a bit of a bite.
As soon as I saw this recipe I had to make it. I’m a sucker for anything coated in powdered sugar and I adore refrigerator cookies and lime is one of my favorite flavors — in or out of margaritas.
These are soft, fragile little gems with a strong citrus flavor surrounded by the dryness of powdered sugar. They are perfect for nibbling any time of the day. Some espresso or tea, a few of these and your day is will enjoy a moment of lime tranquility.
Key Lime Coins
Yield: ~80 cookies
Ingredients:
- ¾ cup butter, softened
- ⅓ cup powdered sugar
- 1 teaspoon finely shredded lime peel
- 2 tablespoons Key lime juice or lime juice
- 1 tablespoon water
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 2 cups powdered sugar
Preparation:
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the ⅓ cup powdered sugar, the lime peel, lime juice, the water, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour, cornstarch, and salt until combined.
Divide dough in half. Shape each half into a 10-inch log. Wrap each log in plastic wrap or waxed paper. Chill about 3 hours or until dough is firm enough to slice.
Preheat oven to 325° F. Line a cookie sheet with parchment paper. Cut logs into ¼-inch slices. Place slices 2 inches apart on the prepared cookie sheet.
Bake for 15 to 18 minutes or just until the bottoms are golden. Cool on cookie sheet for 4 minutes. Place the 2 cups powdered sugar in a large bowl. Gently toss warm cookies, two or three at a time, in powdered sugar to coat. Transfer to a wire rack and cool.
Source: Better Homes and Gardens Ultimate Cookie Book
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/30th second at ISO‑160