Key Lime Coins

Key Lime Coins Enlarge Image
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2 users rated this recipe an average rating of 5.0
Makes:
20 servings
Serving Size:
4 cookies
Yields:
about 80 cookies
Prep:
30 mins
Chill:
3 hrs to 2 days
Bake:
15 mins to 18 mins 325°F per batch
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Key Lime Coins

Ingredients
1/3
2
tablespoons Key lime juice or regular lime juice
1
tablespoon water
1
teaspoon vanilla
1 3/4
2
tablespoons cornstarch
1/2
teaspoon salt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

(Key Lime Coins)
    Per serving:
  • 159 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 18 mg chol.,
  • 120 mg sodium,
  • 23 g carb.,
  • 0 g fiber,
  • 14 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Chocolate Desserts, Cookies, Desserts
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