- Cooking Time: 6-10
- Preparation Time:
BackstoryI'm addicted to limes. I love that little acid zing they have, especially with something sweet. It could be because of my tropical heart (I'm a Florida girl) or maybe just a major vitamin C deficiency, who knows. I saw those cute little lemon tea cookies most stores have and decided I wanted some, but not store bought because I'm just that way. After searching through tons of spritz cookie recipes, I found one that could go through my cookie press without the addition of cream cheese. So I added my twist and voila! Sucess! (I think at least)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup butter, softened but not liquidy
- 1 1/4 cups confectioners' sugar, plus more for dusting/rolling
- 2 egg yolks
- Zest and juice of 2-3 key limes, or 1 Persian lime
- Cookie press, if desired
- Whip together butter and sugar with a hand mixer. Add 2 tablespoons of flour then incorporate the egg yolks. Add the rest of the flour, then the lime.
- Using a cookie press (or handroll after a little fridge time,) place on ungreased cookie sheet about an inch apart.
- Bake in a 400 degree F oven for 6-10 minutes. They're best when they're at that stage just before turning a golden brown, so keep that in mind.
- Remove from the cookie sheet and once they cool dust with more powdered sugar.