SPRING LIME TEA COOKIES
These are light, buttery tea cookies bursting with citrus flavor. Perfect for a spring day.
Provided by Christina Pierson
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 15.7 g, Cholesterol 18.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 65.2 mg, Sugar 8.6 g
LIME CHRISTMAS TEA COOKIES
Brighten your holiday cookie tray with these tangy frosted fir trees that are flecked with pistachios and flavored with lime juice and vanilla. They're a deliciously different cutout cookie. -Mary Ann Taday, East Lyme, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the lime zest, lime juice and vanilla. Gradually add flour and mix well. Beat in food coloring. Stir in pistachios. Cover and refrigerate for 4 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, 5 tablespoons water and the meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Thin with enough remaining water to achieve desired consistency. Divide in half; if desired, tint 1 portion green. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. Frost and decorate cookies to resemble snow-covered trees or as desired. Let stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.
Nutrition Facts : Calories 191 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
LIME TEA COOKIES
These cookies are kind of dry alone, but duh they are for tea! The lime taste is not subtle. I found it on allrecipes.com from christina pierson, I don't know where she got it.
Provided by arctic fox
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine 2 teaspoons lime juice with milk and let stand 5 minutes.
- In a medium bowl, combine flour, baking powder, baking soda.
- In a large bowl, cream butter and 3/4 cup sugar, then beat in egg.
- Stir in zest and milk mixture.
- Add flour mixture.
- Drop rounded spoonfuls onto an ungreased cookie sheet.
- Bake 8-10 minutes until edges are light brown.
- Let the cookies cool completely.
- For the glaze: stir together the remaining 2 tablespoons lime juice and 1/4 cup sugar, brush onto the cooled cookies.
Nutrition Facts : Calories 105.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 19.4, Sodium 60.3, Carbohydrate 15.7, Fiber 0.2, Sugar 8.4, Protein 1.4
LIME- GLAZED TEA COOKIES
Steps:
- Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
- Sift the flour, baking soda, and salt into a mixing bowl and set aside.
- Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
- Add the sugar and lime zest and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter, sugar, and zest are well mixed.
- Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
- Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the lime juice and buttermilk and mix until combined, about 15 seconds.
- Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
- Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1/2 inch apart onto the prepared pans. Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
- While the cookies are cooling, prepare the glaze. Sift the confectioners' sugar into a mixing bowl. Add the lime juice and buttermilk and mix with a fork until smooth.
- Transfer the room-temperature cookies to a wire rack set over a sheet of parchment or waxed paper and spoon the glaze over them. Allow the glaze to set for 20 minutes.
- Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
SPRING LIME TEA COOKIES
These are light, buttery tea cookies bursting with citrus flavor. Perfect for a spring day.
Provided by Christina Pierson
Categories Drop Cookies
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 15.7 g, Cholesterol 18.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 65.2 mg, Sugar 8.6 g
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