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Key Lime Tsp Vanilla Cookies
Key Lime Tsp Vanilla Cookies
- Recipe Submitted by Parfait on 11/19/2014
Category: Holiday, Kids, Cookies
Ingredients List
- Cookies:
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, room temperature
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- ½ tsp vanilla
- zest and juice of 1 lime (about 1 tsp zest and 3 Tbsp lime juice)
- 1 cup white chocolate/vanilla chips
- Glaze:
- 1 cup powdered sugar
- 1 tsp lime zest
- 1½ to 3 Tbsp lime juice, depending on desired consistency
Directions
1. Preheat oven to 375 degrees Fahrenheit.
2. In a bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl cream together the butter and sugars. Beat in the egg, vanilla, lime zest, and lime juice until smooth.
4. Slowly add flour mixture until combined. Fold in white chocolate/vanilla chips.
5. Drop rounded spoonfuls onto a parchment or silicone mat lined baking sheet. Bake for 8 to 9 minutes or until golden brown around edges. Do not over-bake. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to a rack to cool completely.
6. Prepare glaze by combing powdered sugar and lime zest in a bowl. Add lime juice until desired consistency. I only did 1½ Tbsp for a thick glaze. Spoon glaze over the top of the cookies and allow to set at room temperature until dry. Store in an airtight container.
2. In a bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl cream together the butter and sugars. Beat in the egg, vanilla, lime zest, and lime juice until smooth.
4. Slowly add flour mixture until combined. Fold in white chocolate/vanilla chips.
5. Drop rounded spoonfuls onto a parchment or silicone mat lined baking sheet. Bake for 8 to 9 minutes or until golden brown around edges. Do not over-bake. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to a rack to cool completely.
6. Prepare glaze by combing powdered sugar and lime zest in a bowl. Add lime juice until desired consistency. I only did 1½ Tbsp for a thick glaze. Spoon glaze over the top of the cookies and allow to set at room temperature until dry. Store in an airtight container.
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