Key Lime Butternut Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lime juice and zest. Brush over cookies. Let stand until set. If desired, decorate with gel just before serving.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs 1 at a time and the lime juice, and mix well. In separate bowl, combine flour, baking powder and salt. Gradually add the flour mixture to butter mixture until incorporated. Dough should be stiff but not dry. Shape into 1-inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom. Fill indentations with about 1 tablespoon Key lime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.

Steps:

• 1. Cream butter with powdered sugar and salt until light and fluffy.
• 2. Blend in flour; mix well.
• 3. Add butterscotch chips and 1 cup finely chopped pecans.
• 4. Mix well by hand.
• 5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
• 6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
• 7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
• 8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.
• 9. Sprinkle with chopped pecans and allow the glaze to set up.

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Cream butter and sugar until fluffy. Add egg yolks and beat until blended well. Add key lime juice and continue beating until combined. Combine flour, cornstarch and salt. Sift flour mixture into creamed mixture gradually. Once blended add lime zest and chopped nuts.
• 2. Drop by teaspoonfuls onto prepared cookie sheets (grease them if you don't use parchment paper). Bake for 8-11 minutes or until light brown. Remove to wire racks to cool completely. Make icing with confectioners sugar and moisten with key lime juice until desired consistency. Dip tops of cooled cookies into icing and set on racks until icing is set. Yield: Approximately 6-7 dozen cookies

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray or line with silicone baking liners.
• Combine cream cheese, butter, brown sugar, and white sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Slowly beat in flour, baking powder, and salt. Fold in white chocolate chips and lime zest.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets, leaving about 1 inch between each cookie.
• Bake in the preheated oven until cookies are set and lightly browned around the edges, 10 to 14 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.