Cookies Caliente With Salty Sweet Lime Drizzle Recipes

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• In a large mixing bowl mix cream cheese, butter and sugar. Blend well. Add 2 teaspoons lime zest, 1-2 tablespoons lime juice, egg and diced jalepenos if using. Blend again. In a separate bowl mix together flour, baking powder, soda, salt and cayenne pepper. Add it to the wet ingredients and mix to make a stiff dough.
• Mix 1 cup sanding sugar and 1 tsp kosher salt in a small shallow bowl or plate. Scoop dough with a small scoop or teaspoon to make 3/4 to 1 inch balls rolling in sanding sugar and putting on pans two inches apart. Dip a flat bottom glass into sanding sugar and slightly press down on each cookie to make about 1 1/2 inches across.
• Bake 8-10 minutes until cookies are set and firm. Cool cookies for 2 minutes and then finish cooling completely on wire racks.
• *Pour jelly into a blender and blend well. Then put jelly through a strainer. Put into a heavy duty ziplock bag and cut off a small corner. Zigzag a few lines back and forth across cookies.
• Make glaze using 2 cups powdered sugar, 1-2 tsp lime zest and enough lime juice to incorporate to make a thick pourable glaze. It should NOT be runny. Put lime glaze into a sturdy zip lock bag and cut off small corner and zigzag between and over the jelly lines. Sprinkle a few grains of Kosher salt on top of each cookie. (Another way to finish the cookies is shown in the photo of the green cookie above.)
• Makes about 5-6 dozen cookies.
• *Note: If desired you can use both the green and red jelly for more color and 'heat' and to make them look 'Christmasy.'For the World Food Championships I rolled them in lime sanding sugar & salt and used only the milder bright green jalepeno pepper jelly and then the lime glaze. Perfect for not only Christmas but other holidays like Cinco de Mayo, or by the pool or at the beach or anytime for that matter.

Steps:

• With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
• Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
• To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

Steps:

• Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
• Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
• Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
• Heat sugar, lime juice and zest in moderate heat (do not boil)
• Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
• Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
• Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.