|1 cup||Butter; (no substitutes)|
|½ cup||Granulated sugar|
|2 teaspoons||Lime peel; finely shredded|
|¼ cup||Lime juice; (about 2 limes)|
|2¼ cup||All-purpose flour|
|¼ cup||Brazil nuts or hazelnuts; finely chopped|
|4 ounces||Cream cheese; softened|
|1 cup||Sifted powdered sugar|
|1 tablespoon||Lemon or lime juice|
|Green food coloring|
1. BEAT butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat till combined.
Beat in lime peel, the ¼ cup lime juice, and 1 teaspoon vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in nuts and any remaining flour with a wooden spoon. Divide dough in half.
2. ROLL each half of dough ¼-inch thick on a lightly floured surface. Cut into desired shapes using 1- or 2-inch cookie cutters. Place cutouts on ungreased cookie sheets.
3. BAKE in a 350 oven for 8 to 10 minutes or till light brown around edges.
Cool on wire racks.
4. FOR FROSTING, beat cream cheese, powdered sugar, the 1 tablespoon lemon or lime juice, and the remaining 1 teaspoon vanilla with an electric mixer on medium speed till smooth; tint with green food coloring as desired.
Frost cookies. Pipe designs with white frosting, if desired.
NOTES : Shred only the green part of the lime peel; the white layer just beneath it is bitter.
Recipe by: Better Homes Christmas Cookies 1997 Posted to TNT Recipes Digest, Vol 01, Nr 929 by Marie Smith <craftee@...> on Jan 11, 1998
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