Clays Key Lime Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

Steps:

• Whip butter until light and fluffy - Continue to add eggs, the sweet condensed milk & Key Lime Sugar. Mix until smooth. Mix the dry ingredients together (flour, salt, baking powder and coconut flour). Incorporate half of flour into butter eggs & condensed milk. Pour ½ cup of Key Lime Juice into mixture. *Macadamia Nuts - Pour about ½ cup of Macadamia Nuts into a food processor along with about 2 Tablespoons of Key Lime Sugar that was reserved to prevent nuts from turning to a paste. Pulse food processor several times until to get a coarse nut texture. Pour nuts into batter mixture along with 1 cup of flaked coconut and white chocolate chips. Mix the remaining flour into batter for consistency. Bake cookies at 350 degrees for 20 -25 minutes on parchment paper. Let cool. ** For a nice addition - You may also add to the flaked coconut - 2 teaspoons of "Capt. Morgan's Key Lime Rum" - for extra flavor!!!! Key Lime Icing: ½ stick of butter 1 ½ of powdered sugar 2-3 teaspoons of half& half 2 Tablespoons of Key Lime Sugar 2-3 Tablespoons of Key Lime juice ½ to 1 square of Baker's Premium White melted Chocolate Beat butter sugar until creamy - start to add half & half a teaspoons at a time. Add Key Lime Sugar, Key Lime juice, melted white chocolate and mix until desired consistency for the icing to be achieved. After cookies have cooled, place icing on cookies and allow for drying. Later place in plastic lock bags. Enjoy!!!!!

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs 1 at a time and the lime juice, and mix well. In separate bowl, combine flour, baking powder and salt. Gradually add the flour mixture to butter mixture until incorporated. Dough should be stiff but not dry. Shape into 1-inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom. Fill indentations with about 1 tablespoon Key lime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lime juice and zest. Brush over cookies. Let stand until set. If desired, decorate with gel just before serving.