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 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.
Yield Makes about 36 cookies Number Of Ingredients 9 Steps:
Beat together butter, shortening, granulated sugar, and 2 tablespoons lime sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. Sift flour, baking powder, and salt together over egg mixture, then beat on low speed until just combined. Form dough into a 10-inch log (2 inches in diameter) on wax paper, then wrap in wax paper. Chill dough until firm, at least 4 hours. Preheat oven to 375°F. Remove wax paper and cut log into 1/4-inch-thick rounds. Bake cookies 1/2 inch apart on ungreased baking sheets in batches in middle of oven 10 to 12 minutes, or until pale golden. Immediately transfer with a metal spatula to a rack set over a sheet of wax paper and sprinkle tops with remaining lime sugar. Cool cookies.
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.
More about “lime sandwich sugar cookies recipes”
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.
