Key Lime Meltaway Cookies
3 ozcream cheese, room temperature
1/2 stickbutter, room temperature
1 tspvanilla extract
1 1/4 call purpose flour, separated
1 ctoasted finely ground pecans
1 boxlime jello 3 oz size
1 1/2 cpowdered sugar, separated
1/8 tspvanilla extract
How to Make Key Lime Meltaway Cookies
- Preheat oven to 325% and line a baking sheet with parchment paper.
In a medium size mixing bowl add the cream cheese, butter, sugar and 1 teaspoon of vanilla extract. Mix well, add 2 Tablespoons of the Lime Jello and approx 2 Tablespoons of the lime juice, be sure there is about 1 Tablespoon of lime juice left for the glaze, adjust as needed.
- Mix 1 cup of the all purpose flour and the finely ground pecans together. Mix the dry ingredients into the wet ingredients well. If dough seems too sticky, add a small amount of the remaining 1/4 cup of all purpose flour. Meltaway cookie dough is rather stiff and holds a ball shape.
- Once the dough has been mixed you will cover the bowl with a piece of plastic wrap and refrigerate for at least 30 minutes. The chilled dough is easier to scoop onto your baking pan.
- Using a small cookie scoop, scoop the dough to a flat even bottom and release from the scoop and place onto the baking sheet lined with parchment. These cookies do not spread while baking so they can be close together on the sheet.
Place the pan into the preheated oven for 15 minutes.
While the meltaways are baking mix 1/2 cup powdered sugar, 1 Tablespoon of lime juice, 1/8 teaspoon vanilla extract and 1/4 teaspoon of the lime jello for color, set aside.
When the meltaway cookies are done remove from oven and immediately begin to gently roll them into a bowl with the remaining 1 cup of powdered sugar.
Once the cookies are cooled, drizzle the glaze over the top as desired, note, if glaze is a little thick, add a drop or two of water at a time to make it thin enough to drizzle.