* Exported from MasterCook *
Key_Lime_Frosties
Recipe By :Lorraine Bodger
Serving Size : 45 Preparation Time :0:00
Categories : www.christmas-cookies.com
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose white flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter -- (2 sticks) slightly softened
1/4 cup corn oil -- or canola oil
1 cup powdered sugar
1 large egg
2 tablespoons bottled key lime juice -- or fresh lime juice
2 teaspoons vanilla extract
1 tablespoon finely grated lime zest
2 teaspoons finely grated lemon zest
1/2 teaspoon lemon extract
Lime Glaze
1 1/4 cups powdered sugar
1 1/2 tablespoons bottled key lime juice -- or fresh lime juice
1 1/2 teaspoons finely grated lime zest
3/4 teaspoon light corn syrup
1 tiny dot each green and yellow food
color
In a medium-sized bowl, thoroughly stir together flour, baking powder and
soda, and salt. In a large mixer bowl, beat together the butter, oil, and
sugar until blended. Raise speed to high; beat until very well blended.
Add egg, lime juice, vanilla, lime and lemon zests, and lemon extract.
Beat until lightened and smooth. Beat or stir in flour mixture until
thoroughly incorporated. Refrigerate
dough, covered, for about 11/2 hours.
To bake: Preheat the oven to 350 degrees F. Grease several baking sheets.
Pull off dough portions (it will be soft)and roll between the palms into
generous 1-inch balls. Space about 1 ½ inches apart on baking sheets. Bake
one pan at a time, in the upper third of the oven 12 to 16 minutes, until
lightly tinged with brown at the edges. Transfer pan to wire rack; let
cookies firm up slightly. Using a spatula, gently transfer cookies to
rack, and let cool completely.
For lime glaze: Combine powdered sugar, lime juice, lime zest, corn syrup
and food color a medium-sized shallow bowl. Stir until mixed, adding drops
of hot water if necessary to blend ingredients together. Stir until
completely smooth. Thin with enough warm water to produce a fluid, but not
runny glaze. Working gently as cookies are fragile, spread glaze over
cookie tops until coated. Let cookies stand on rack, slightly separated,
until glaze completely sets, at least 1 hour. Store airtight with wax
paper between layers.
Makes about 45 1 1/2-inch cookies.
Source:
"http://www.kitchenlane.com/cgi-bin/recipe.pl?recipe=%22Key%20Lime%20F
osties%22"
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Per Serving (excluding unknown items): 98 Calories; 5g Fat (49.7% calories
from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 24mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : Tip: Despite the recipe name, it isn't necessary to use key limes
in this
recipe; regular supermarket limes work very well, although they
are a bit less
acid and have a slightly different taste.
Here is a tempting recipe from my All-American Cookie Book, a
full-color,
beautifully photographed cookbook just published last fall. (Check
out News &
Events or Nifty Stuff for more details and photos.) Not only do
these tender,
melt-away cookies have a citrusy pungence and aroma, but, due to
the glossy lime
glaze on top, they also have an appetizing look
Nutr. Assoc. : -9657 0 0 0 0 0 0 0 -10078 0 0 0 0 0 0 -10078 0 0 0