Key Lime Coolers

By Texaschef11

Ingredients

• For sugar-dusting:
• 1/2 cup butter (1 stick)
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2 teaspoon Key lime zest
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 Tablespoon Key lime juice
• 1/2 cup confectioners’ sugar
• 2 teaspoons Key lime zest

Preparation

Step 1

As mentioned above, if you can’t find Key limes, simply substitute the more common (Persian) limes for this recipe. The tart flavor will be less intense, but the cookies will still taste delicious.

Warning: Lime juice may curdle your butter so follow this recipe's directions. Do not add the lime juice to the dough until the end of the mixing process.

Directions: First preheat your oven to 325° F. In a large bowl, cream the butter and sugar with an electric mixer. Blend in the vanilla extract, salt, and lime zest.



Add the flour and baking powder, and mix very briefly until a shaggy dough forms.


Now add your lime juice and mix until a smooth dough comes together, but do not over-mix or your cookies will be tough instead of tender.




Roll the dough into balls about one inch in diameter.

Place on a cookie sheet lined with parchment paper or a silicone sheet and bake for 15 to 20 minutes. cookies are done when bottoms are slightly browned. Note that cookies are fragile while warm, so handle with care.

To finish, mix ½ cup confectioners’ sugar with 2 teaspoons lime zest in a shallow bowl. While cookies are still warm, gently roll them, one at a time, in the bowl of sugar and lime zest.



After all the cookies are coated, finish by sprinkling any remaining sugar-lime mixture over the cookie tops.


Store cooled cookies in an airtight plastic container. They also freeze extremely well. I store my extras in freezer-safe re-sealable plastic bags. On a hot day, these babies truly do live up to their “cooler” name. So…