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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lime Zingers

Yield: 72 cookies
Prep 40 mins Bake 350°F 8 mins  per batch
Lime Zingers
Ingredients
  • 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
Directions

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.

Nutrition Facts (Lime Zingers)
  • 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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