Key Lime Butternut Cookies
I snagged this recipe from a newspaper article many years ago and have made them every Christmas for over 20 years!
Note: I order my key lime juice (Floribean) online because the brand sold in the grocery stores in my area don't rotate the stock and you can have nasty tasting cookies with expired key lime juice!
1 cunsalted butter, softened
1 1/2 cgranulated sugar
4 tspkey lime juice
2 largeegg yolks
2 call purpose flour
1 1/2 Tbspcornstarch
2 tsp(heaping) lime zest
1 ctoasted pecans, finely chopped
1 cconfectioners' sugar, sifted
2 tspkey lime juice
How to Make Key Lime Butternut Cookies
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
Cream butter and sugar until fluffy. Add egg yolks and beat until blended well. Add key lime juice and continue beating until combined.
Combine flour, cornstarch and salt. Sift flour mixture into creamed mixture gradually. Once blended add lime zest and chopped nuts.
- Drop by teaspoonfuls onto prepared cookie sheets (grease them if you don't use parchment paper). Bake for 8-11 minutes or until light brown. Remove to wire racks to cool completely.
Make icing with confectioners sugar and moisten with key lime juice until desired consistency. Dip tops of cooled cookies into icing and set on racks until icing is set.
Yield: Approximately 6-7 dozen cookies