COCONUT-LIME BARS WITH HAZELNUT SHORTBREAD CRUST
Provided by Lisa Zwirn
Categories Food Processor Dessert Bake Picnic Kid-Friendly Coconut Shower Chill Hazelnut Butter Lime Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 13
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13 x 9 x 2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
- For filling:
- Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, then flour and lime peel. Pour filling over crust in pan.
- Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
- Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.
HAZELNUT LINZER BARS
Steps:
- Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.
LIME ZINGERS
Make and share this Lime Zingers recipe from Food.com.
Provided by DogAndCatDoc
Categories Dessert
Time 45m
Yield 72 serving(s)
Number Of Ingredients 11
Steps:
- In large mixing bowl beat butter on high speed for 30 seconds.
- Add sugar and beat until combined.
- Beat in lime peel, lime juice and vanilla until combined.
- Mix in flour until combined.
- Add nuts and stir just until combined.
- Divide dough in half.
- On lightly floured surface, roll each half of dough to 1/4 inch thickness.
- Using 1-2 inch cookie cutters, cut out dough (shape of your choice).
- Place cutouts on ungreased cookie sheets.
- Bake at 350 degrees for 8-10 minutes or until light brown around the edges.
- Transfer to wire rack and cool completely.
- While cooling, beat all frosting ingredients together with mixer, until smooth. May tint with green food coloring if desired. Adjust consistency with powedered sugar until spreadable.
- Frost cooled cookies.
- Store frosted cookies in refrigerator.
Nutrition Facts : Calories 69.8, Fat 4.7, SaturatedFat 2.5, Cholesterol 10.2, Sodium 27.6, Carbohydrate 6.4, Fiber 0.2, Sugar 3.1, Protein 0.9
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