Time 45m Yield 55 Number Of Ingredients 11 Steps:
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover or wrap dough, and refrigerate for at least 2 hours. If you are in a big hurry, freeze for a half hour. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets. Bake for 7 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For the frosting: In a medium bowl, beat the lime juice, milk, confectioners’ sugar and green food color until smooth and creamy. Add more milk or sugar if necessary to achieve a good spreading consistency. When cookies are completely cool, spread icing between cookies to make sandwiches.
Time 1h Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Combine flour, graham cracker crumbs, baking soda, baking powder, and cinnamon in a bowl. Cream butter and 1/2 cup sugar together in a bowl with an electric mixer. Add egg yolk and vanilla; blend until combined. Mix in dry ingredients and continue to blend until dough sticks together, 1 to 2 minutes. Roll dough into 1-inch balls and roll in remaining sugar to coat. Place on the prepared baking sheets. Bake in the preheated oven until bottoms are lightly browned, 6 to 7 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool, 8 to 10 minutes more. Zest all 3 limes; set zest aside. Juice 2 of the limes. Beat cream cheese in a bowl with an electric mixer until smooth. Mix in confectioners’ sugar. Add lime juice and zest; mix to combine. Spread filling on the flat sides of 1/2 of the cookies, then top with remaining cookies to form sandwich cookies.
Time 50m Number Of Ingredients 5 Steps:
Preheat oven to 325°F. Line two cookie sheets with parchment. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and lime zest. Beat until combined, scraping bowl occasionally. Beat in flour (mixture may be crumbly). Use your hands to gather dough into a smooth ball. Divide dough in half. On a lightly floured surface, roll one portion of dough at a time to about 1/8 inch thick. Using 2 1/2-inch tree-shape cutters, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets. Bake 10 to 12 minutes or until bottoms are golden. Cool on sheets 4 minutes; cool on wire rack. Spread bottoms of half the cookies with a generous layer of Lime Buttercream Filling. Top with remaining cookies. If desired, use remaining filling to decorate cookie tops. Makes 26.
Time 4h25m Yield 30 cookies Number Of Ingredients 10 Steps:
Whisk together flour, baking powder, and 1 teaspoon salt. Beat 2 sticks butter with sugar on high until fluffy, 4 minutes. Beat in egg, vanilla, and 1 tablespoon water. Reduce speed to low; add flour mixture and beat to combine. Divide dough in half; flatten into disks. Wrap in plastic and freeze until firm, 30 minutes. Preheat oven to 325 degrees. Remove one disk from freezer; let stand 15 minutes. On a floured surface, roll out 1/8 inch thick. Using a 2 1/2-inch cutter, stamp out rounds; place on parchment-lined baking sheets. Roll scraps; cut out more rounds. Repeat with other disk. Cut 3/4-inch teardrops from half of cookies. Refrigerate 30 minutes. Bake, rotating sheets once, until edges are golden, about 20 minutes. Let cool on sheets on wire racks. Heat milk in a small pan over medium-high, stirring until bubbling. Reduce heat to medium. Cook, stirring, until it has the consistency of pudding, 5 minutes. Strain into a bowl. Whisk in juice, zest, and a pinch of salt. Cover surface with plastic; refrigerate 30 minutes. Beat remaining 6 tablespoons butter, cream cheese, and milk mixture on medium-high until fluffy. Spread 2 teaspoons filling on a solid cookie; top with a cutout. Repeat with remaining cookies. Refrigerate, covered, at least 1 hour and up to 4 days.
Time 1h35m Yield 40 sandwich cookies, about Number Of Ingredients 12 Steps:
In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add in sugar and baking powder; beat until combined. Beat in egg and lime juice until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the lime peel with a wooden spoon. Knead in enough green food coloring for desired color. Shape dough into two 8-inch long rolls; wrap in clear plastic wrap or waxed paper. Chill 4-24 hours or until firm enough to slice. Cut rolls into1/8-inch slices; place slices 1-inch apart on an ungreased cookie sheet. Bake in a preheated 375° oven for 7-8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Spread bottoms of half the cookies with about 1 tablespoon of Lime-Pistachio filling; top with remaining cookies, flat sides down. To make Lime-Pistachio Filling: in a medium-size bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in 1 1/3 cup sifted powdered sugar; beat in lime juice until smooth. Gradually beat in enough sifted powdered sugar (1 1/3 to 2 cups) to make of spreading consistency; stir in pistachio nuts.
Time 1h15m Yield 10-12 cookies, 10-12 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees and place a rack in the center of the oven. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a wooden spoon or hand mixer, beat the butter, sugar, lime, and vanilla on medium speed until light and fluffy, about 5 minutes (at least 10 minutes if mixing by hand). Stop the mixer and use a rubber spatula to scrape down the sides, the bottom, and the paddle itself a few times during the mixing process; the sugar and butter love to collect there and stay unmixed. Add the eggs and beat on medium speed until thoroughly combined, 2 to 3 minutes. Scrape down the bowl and the paddle to make sure the eggs are thoroughly incorporated. In a small bowl, mix together the flour, cornmeal, baking powder, and salt. With the mixer on low speed (or using a wooden spoon if mixing by hand), add the flour mixture in three or four additions and mix until the flour is completely incorporated and the dough is uniform. Using a large spoon or an ice cream scoop, drop the dough in scant ¼-cup balls onto the prepared baking sheet about 2 inches apart. Flatten the dough with the palm of your hand into discs about 2 inches in diameter. (Pro tip: Dip your palm in flour or water to prevent it from sticking to the dough.) Bake until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center, 20 to 24 minutes. Be careful not to overbake or let the tops brown. Remove the cookies from the oven and let cool on the baking sheet for 15 to 20 minutes, then transfer them to a wire rack to cool to room temperature. While the cookies are baking make the creamy lime filling. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter on low speed for about 30 seconds. Add the confectioners’ sugar, vanilla, lime zest, lime juice, and salt and beat until smooth. The mixture will look like spackle and feel about the same. (You can also mix this together by hand. Make sure the butter is very soft and use your hands to mix and knead the confectioners’ sugar into the butter. Add a few drops of water if need to loosen up the dough.) The filling can be made up to 2 days in advance and stored in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Bring to room temperature before using. When the cookies are entirely cool, turn over half of them so the flat side faces up. Spoon about 1 rounded tablespoon of the filling onto the center of each turned-over cookie and top with the other half of the cookies. Press down until the filling comes out to the edge of the cookie. The cookies can be stored in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 weeks.
