Limecrescents Recipes

Steps:

• Heat oven to 400°F (if using dark or nonstick cookie sheet, heat oven to 375°F). In medium bowl, beat butter, 1/2 cup powdered sugar and the lime juice with electric mixer on medium speed until smooth. Beat in flour, salt and 2 teaspoons lime peel.
• Shape dough by level measuring tablespoonfuls into crescent shapes, about 2 inches long. On ungreased cookie sheet, place crescents 1 inch apart.
• Bake 6 to 10 minutes or until edges begin to brown.
• Meanwhile, in small bowl, stir 1 cup powdered sugar and 1 teaspoon lime peel with fork. Roll warm cookies in sugar mixture; place on wire rack. Roll in sugar again.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
• Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
• Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
• While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
• Let crescents cool and serve with sauce.

Steps:

• Beat butter, egg yolk, lime rind and juice in large bowl until smooth.
• On low, beat in confectioners' sugar, flour and salt until blended.
• Refrigerate dough 1 hour or until firm.
• Heat oven to 350 degrees.
• Form 1 rounded teaspoon dough into 2-1/2 inch log; bend into crescent.
• Place on ungreased baking sheet.
• Repeat with remaining dough.
• Bake in 350 degree oven 10 minutes or until edges are just golden and tops are slightly cracked.
• Let cool on baking sheet 5 minutes.
• Remove cookies to wire rack and let cool completely.
• Drizzle: Stir together confectioners' sugar and lime juice in a small bowl until smooth.
• Place wire rack with cookies over waxed paper.
• Decorate cookies with drizzle and sprinkle with decorator sugar.