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Lime Snowflakes and Ornaments

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Ingredients

  • Dough
  • 1 1/2 stick(s) (3/4 cup) unsalted butter, softened
  • 1 cup(s) granulated sugar
  • 1 large egg
  • 1 tablespoon(s) freshly grated lime zest
  • 1 tablespoon(s) fresh lime juice
  • 1/4 teaspoon(s) salt
  • 2 1/4 cup(s) all-purpose flour
  • Spreading & Piping Icings
  • 2 cup(s) confectioners’ sugar, plus more as needed
  • 3 tablespoon(s) fresh lime juice
  • Assorted liquid food colors (optional)
  • 1 cup(s) white sanding (fine crystal) sugar

Details

Preparation

Step 1


Dough: Beat ingredients except flour in a large bowl with mixer on medium speed until creamy. On low speed, gradually beat in flour.
Divide dough in quarters; shape each into a 1/2-in.-thick disk. Wrap individually; refrigerate 2 hours, or until firm.
Heat oven to 350ºF. Have ready baking sheet(s) and 3-in. cookie cutters in snowflake and ornament shapes.
Place 1 disk at a time (keep others refrigerated) between 2 sheets of wax paper on a dampened work surface. Roll out to 1/8 in. thick. Remove top sheet of paper. Cut out desired shapes with floured cookie cutters. Slide onto a baking sheet; place in freezer about 10 minutes.
Remove cut-out shapes; place 1 in. apart on ungreased baking sheet. Chill scraps before re-rolling and cutting.
Bake 10 to 12 minutes, just until edges are golden. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
Spreading icing: Mix 2 cups confectioners' sugar and the lime juice in a small bowl until smooth. Divide among smaller bowls, one for each desired color. Tint with food color. Spread most over cookies; cover and reserve the rest. Let cookies dry at least 12 hours.
Piping icing: Stir confectioners' sugar into reserved icings until thick enough to pipe. Spoon into small ziptop bags; seal until using. Spread sanding sugar on wax paper. Snip tip off a corner of bags; pipe designs on 1 cookie at a time, immediately inverting cookie into sugar to coat design. Let dry.

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