KEY LIME FROSTIES
Despite the name, it is not necessary to use Key Limes in this recipe..supermarket limes work just fine...although they are a but less acidic and have a slightly different taste.
Provided by grandma2969
Categories Dessert
Time 23m
Yield 40 1 1/2
Number Of Ingredients 19
Steps:
- In a medium bowl, throughly stir together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, with an electric mixer on low speed, beat together the butter, oil, and powdered sugar until blended.
- Increase the speed to high and beat until very well blended.
- Add the egg, lime and lemon zest, lime juice, vanilla and lemon extract and beat until lightened and smooth. Beat or stir in the flour mixture until evenly incorporated.
- Refrigerate the dough for 1 1/2 hours or until firm enough to handle.
- Preheat the oven to 350*.
- Grease several baking sheets or spray with nonstick spray.
- Shape portions of the dough into generous 1" balls with lightly greased hands. Place on baking sheets, spacing about 1 1/2" apart.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 13-16 minutes or until lightly tinged with brown at the edges. Reverse the sheet from from to back halfway through baking to ensure even browning.
- Transfer the sheet to wire and let stand until the cookies firm up slightly.
- Using a spatula, transfer the cookies to wire racks.
- Let stand until completely cooled.
- GLAZE:.
- In a medium bowl, stir together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring. Add a few drops of hot water if necessary to blend the ingredients together.
- Stir until completely smooth.Thin with enough water to produce a fluid but not runny glaze.
- Set the wire racks over wax paper to catch drips.
- Working gently, since the cookies are fragile, swirl a layer of glaze over each.using a table knife.
- Return the cookies to the racks.Let stand until the glaze completely sets, at least 1 hour.
- Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze up to one month --.
- I sometimes use a clean paint brush to brush the glaze over cookies.works better for me than a knife.
Nutrition Facts : Calories 111.7, Fat 6.2, SaturatedFat 3.1, Cholesterol 17.5, Sodium 27.4, Carbohydrate 13.2, Fiber 0.2, Sugar 7, Protein 1
KEY LIME FROSTING
Store in an airtight container for up to 1 day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lime zest and juice.
FROSTY KEY LIME PIE
Credit whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher. It's highly recommended by field editor Lisa Feld of Grafton, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 207mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.
KEY LIME BUTTERCREAM FROSTING
Make and share this Key Lime Buttercream Frosting recipe from Food.com.
Provided by scarley
Categories Dessert
Time 10m
Yield 2 3/4 cups
Number Of Ingredients 7
Steps:
- 1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
- 2. Gradually add powdered sugar alternately with Key lime juice, 1 tablespoons at a time, and 1 tablespoons milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoons additional milk for desired consistency.
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