key lime butternut cookies
If you like Key Lime......this cookie is for you!! 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!
prep time
15 Min
cook time
10 Min
method
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yield
7 dozen
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 teaspoons key lime juice
- 2 large egg yolks
- 2 cups all purpose flour
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 teaspoons (heaping) lime zest
- 1 cup toasted pecans, finely chopped
- 1 cup confectioners' sugar, sifted
- 2 teaspoons key lime juice
How To Make key lime butternut cookies
-
Step 1Preheat 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.
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Step 2Drop 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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