Key Lime Coins

Photo by Martha H.
Adapted from bhg.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

80

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

80

servings

Adapted from bhg.com

Ingredients

  • 3/4

    cup butter, softened

  • 1/3

    cup powdered sugar

  • 1

    teaspoon finely shredded lime peel

  • 2

    tablespoons Key lime juice or regular lime juice

  • 1

    tablespoon water

  • 1

    teaspoon vanilla

  • 1 3/4

    cups all-purpose flour

  • 2

    tablespoons cornstarch

  • 1/2

    teaspoon salt

  • 2

    cups powdered sugar

Directions

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar, the lime peel, lime juice, the water, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in the flour, cornstarch, and salt until combined. Divide dough in half. Shape each half into a 10-inch-long roll; wrap in plastic wrap. Chill for at least 3 hours or up to 2 days. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper. Using a sharp, thin-bladed knife, cut rolls crosswise into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheets. Bake for 15 to 18 minutes or until bottoms are just golden. Cool on cookie sheets for 4 minutes. Place the 2 cups powdered sugar in a large bowl. Gently toss warm cookies, two to three at a time, in powdered sugar. Transfer to a wire rack and let cool. From the Test Kitchen Dough may be shaped into rolls, then frozen for up to 2 months. When ready to bake, thaw rolls slightly, slice, and bake as directed for 15 to 18 minutes. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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