Tea Cookies, Lime-Graham

Photo by Lisa P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • INGREDIENTS

  • 1

    1

  • cup butter, softened

  • 1 1/2

    1 1/2

  • cups powdered sugar

  • 1

    1

  • teaspoon vanilla

  • 1

    1

  • tablespoon frozen (thawed) limeade concentrate

  • 1

    1

  • tablespoon grated lime peel

  • 1 1/4

    1 1/4

  • cups Gold Medal® all-purpose flour

  • 1

    1

  • cup graham cracker crumbs (about 20 squares)

  • 1/2

    1/2

  • teaspoon salt

  • 3/4

    3/4

  • cup chopped walnuts

Directions

DIRECTIONS 1 In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until fluffy. Stir in vanilla, limeade concentrate and lime peel. On low speed, beat in flour, graham cracker crumbs and salt just until blended. Fold in nuts. Cover; refrigerate 1 hour. 2 Heat oven to 400°F. Shape dough into 36 (1 1/4-inch) balls. On ungreased cookie sheets, place balls 1 inch apart. 3 Bake 8 to 10 minutes or until slight cracks appear and cookies are lightly golden. Remove from cookie sheets to cooling racks; cool 5 minutes. Place remaining 1 cup powdered sugar in shallow dish. Roll warm cookies in powdered sugar; cool. Store tightly covered up to 1 week.

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