- Cooking Time: 6-10
- Preparation Time:
- 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.
NotesI'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)
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Watt's Cooking in PA?
Second Grade Holiday Cookbook
50 Shades of TasteSee More
Georgene's Decadent Peanut Butter Chocolate Chip Pie
Charles' Birthday Peanut Butter Cheesecake
Rum Raisin Pudding My WaySee More