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Prep Time: 1 Minutes Cook Time: 24 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another version of a most delicious cookie. Will be making tomorrow as part of a tryout platter. Found in The Seattle Times. Don't skip the one hour refrigeration otherwise they'll spread too much. Ingredients:
1/2 cup powdered sugar |
1 cup unsalted butter, softened (2 sticks) |
1 tablespoon key lime juice |
1 lime, zest (or 3 key limes) |
1 1/2 cups all-purpose flour |
1/2 cup cornstarch |
1/4 teaspoon salt |
1/2 cup cream cheese, softened (4 ounces) |
1/4 cup butter, softened |
1/4 cup powdered sugar |
1 tablespoon key lime juice |
Directions:
1. To make the dough. In a large bowl, use an electric mixer to beat the sugar and butter until creamy. Mix in the lime juice and zest.
2. In a medium bowl, sift together the flour, cornstarch and salt. Stir the flour mixture into the butter mixture. Refrigerate for 1 hour.
3. When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.
4. Drop teaspoon size balls of dough onto the prepared baking sheet. Use your thumb to indent the tops of the cookies and create a nest for the frosting to sit inches Bake for 10 to 12 minutes, or until set. These cookies should not brown or spread, and will be quite fragile.
5. Let the cookies cool on the baking sheet before frosting.
6. To make the frosting, in a medium bowl use an electric mixer to beat the cream cheese with the butter, scraping the bowl several times to ensure there are no lumps. Mix in the powdered sugar and key lime juice. Frost each cookie with a dollop of the frosting.
7. Cookies can be stored for 3 days in an airtight container in the refrigerator.
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