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- 1 cup butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons finely shredded lime peel
- 1/4 cup lime juice (about 2 limes)
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 3/4 cup finely chopped Brazil nuts or hazelnuts (filberts)
- 1/2 8 ounce package cream cheese, softened
- 1 cup sifted powdered sugar
- 1 tablespoon lime juice
- 1 teaspoon vanilla
- Green food coloring
1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until combined. Beat in lime peel, the 1/4 cup lime juice, and 1 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the nuts. Divide dough in half.
2. Preheat oven to 350 degrees F. On a lightly floured surface, roll each half of the dough to 1/4-inch thickness. Using 1- to 2-inch cookie cutters, cut into desired shapes. Place cutouts on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and let cool.
3. For frosting, in a medium bowl, combine cream cheese, powdered sugar, the 1 tablespoon lime juice, and 1 teaspoon vanilla; beat with an electric mixer on medium speed until smooth. Tint with green food coloring. Spread onto cookies. Makes 72 cookies.
- cal. (kcal) 62,
- Fat, total (g) 4,
- chol. (mg) 9,
- sat. fat (g) 2,
- carb. (g) 6,
- fiber (g) 0,
- pro. (g) 1,
- sodium (mg) 31,
- Percent Daily Values are based on a 2,000 calorie diet
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