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Key Lime Cookies Recipe

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This recipe for Key Lime Cookies is from The Midgley Hoffman Purdie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies
1/2 cup butter, softened
1 cup sugar
1 teaspoon grated key lime zest
1 large egg
1/2 cup sour cream
1/4 cup fresh lime juice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups all purpose flour

Frosting
2 cups powdered sugar
2 tablespoons softened butter
1 tablespoon fresh lime juice (add more to taste)
Drop of green food colouring (optional)
Graham cracker crumbs
Directions:
Directions:
Preheat oven to 375ºF. Line 2-3 baking sheets with parchment paper. In a large mixing bowl beat the butter, sugar and lime zest with an electric mixer on medium speed until well combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is well blended. Beat in egg, sour cream, lemon & lime juice until combined. In a separate bowl, combine your dry ingredients (flour, salt, baking soda & baking powder). Combine the dry mixture into the mixing bowl and blend with the mixer. Don't over beat. Using a piping bag and large tip coupler (no tip), pipe 2" rounds of dough onto baking sheets. Bake until the tops of the cookies are firm (not golden), about 8-10 minutes. Remove from oven and transfer cookies to wire racks to cool completely. Cookies should be fluffy.

Frosting
Blend all ingredients together with the mixer until comes together into a frosting. If needed, add a little milk or lemon juice to help the icing along or add more powdered sugar to make more firm. Using a piping bag and a round tip, pipe from centre of cookie in a swirl to the outside of the cookie. Using a spatula, cover half of the cookie and sprinkle graham cracker crumbs over the other half of the cookie.
Number Of Servings:
Number Of Servings:
30-36
Preparation Time:
Preparation Time:
15-20

 

 

 

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