Key Lime Frosties Recipes

Steps:

• Preheat oven to 350°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. Combine 1 cup cracker crumbs, 1/3 cup melted butter and 3 tablespoons brown sugar; press onto bottom of prepared pan. Bake 10 minutes. Cool on a wire rack., For blondie layer, in a large bowl, cream softened butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs, egg white, and lime juice and zest. In a small bowl, mix flour and 1/2 teaspoon salt; gradually add to creamed mixture, mixing well., Spread over crust. Bake until a toothpick inserted in center comes out clean, 25-30 minutes (do not overbake). Cool completely in pan on a wire rack., For streusel, combine the remaining 1/3 cup cracker crumbs, 2 tablespoons melted butter, 1/4 cup brown sugar, 1 tablespoon sugar and 1/8 teaspoon salt, along with the vanilla and cinnamon, until crumbly. Reserve 1/2 cup for topping., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Stir in remaining 1/2 cup streusel. Spread over bars. Sprinkle with reserved topping. Refrigerate at least 4 hours before cutting. Lifting with the parchment, remove from pan. Cut into bars. Store in an airtight container in the refrigerator. If desired, garnish with sliced Key limes.

Steps:

• Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lime zest and juice.

Steps:

• In a medium bowl, throughly stir together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, with an electric mixer on low speed, beat together the butter, oil, and powdered sugar until blended.
• Increase the speed to high and beat until very well blended.
• Add the egg, lime and lemon zest, lime juice, vanilla and lemon extract and beat until lightened and smooth. Beat or stir in the flour mixture until evenly incorporated.
• Refrigerate the dough for 1 1/2 hours or until firm enough to handle.
• Preheat the oven to 350*.
• Grease several baking sheets or spray with nonstick spray.
• Shape portions of the dough into generous 1" balls with lightly greased hands. Place on baking sheets, spacing about 1 1/2" apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 13-16 minutes or until lightly tinged with brown at the edges. Reverse the sheet from from to back halfway through baking to ensure even browning.
• Transfer the sheet to wire and let stand until the cookies firm up slightly.
• Using a spatula, transfer the cookies to wire racks.
• Let stand until completely cooled.
• GLAZE:.
• In a medium bowl, stir together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring. Add a few drops of hot water if necessary to blend the ingredients together.
• Stir until completely smooth.Thin with enough water to produce a fluid but not runny glaze.
• Set the wire racks over wax paper to catch drips.
• Working gently, since the cookies are fragile, swirl a layer of glaze over each.using a table knife.
• Return the cookies to the racks.Let stand until the glaze completely sets, at least 1 hour.
• Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze up to one month --.
• I sometimes use a clean paint brush to brush the glaze over cookies.works better for me than a knife.

Steps:

• 1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
• 2. Gradually add powdered sugar alternately with Key lime juice, 1 tablespoons at a time, and 1 tablespoons milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoons additional milk for desired consistency.

Steps:

• In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.