This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Key Lime Icebox Cookies
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- #63202
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 teaspoon Key lime zest
3 tablespoons Key lime juice
1 stick butter, softened
1/2 cup sugar
1 large egg
1 cup all-purpose flour
confectioners' sugar
directions
In a medium bowl, with a mixer at medium speed, beat butter and sugar until creamy. Reduce speed to low, beat in egg and the lime zest and juice until blended. Beat in flour until combined.
Divide the dough in half. On separate sheets of waxed paper shape each half into a 6-inch by 2-inch by 1-inch brick (dough is sticky). Wrap each brick in the waxed paper and freeze for at least 3 hours, or up to 1 month.
Preheat the oven to 350 degrees F.
Slice 1 brick into 1/2-inch-thick slices. Place slices, 1 inch apart, on an ungreased cookie sheet. Bake cookies for 12 to 15 minutes, until edges are golden brown.
Using a wide spatula, transfer cookies to wire racks. Sift confectioners' sugar over hot cookies. Allow to cool. Repeat with remaining dough.
added by
FoodA
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 29, 2013
I just roll these into a log instead of the brick shape. The first time I made them I just had regular limes and didn't care for the cookies. Tried them again with key limes and there is a significant difference. I haven't tried freezing the dough yet but I think I will since the cookies were really light and a nice snack.