Best Lime Christmas Tea Cookies Recipes

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
• Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

LEMON TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.

LIME-GRAHAM TEA COOKIES

Steps:

• In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until fluffy. Stir in vanilla, limeade concentrate and lime peel. On low speed, beat in flour, graham cracker crumbs and salt just until blended. Fold in nuts. Cover; refrigerate 1 hour.
• Heat oven to 400°F. Shape dough into 36 (1 1/4-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 8 to 10 minutes or until slight cracks appear and cookies are lightly golden. Remove from cookie sheets to cooling racks; cool 5 minutes. Place remaining 1 cup powdered sugar in shallow dish. Roll warm cookies in powdered sugar; cool. Store tightly covered up to 1 week.

LIME TEA COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine 2 teaspoons lime juice with milk and let stand 5 minutes.
• In a medium bowl, combine flour, baking powder, baking soda.
• In a large bowl, cream butter and 3/4 cup sugar, then beat in egg.
• Stir in zest and milk mixture.
• Add flour mixture.
• Drop rounded spoonfuls onto an ungreased cookie sheet.
• Bake 8-10 minutes until edges are light brown.
• Let the cookies cool completely.
• For the glaze: stir together the remaining 2 tablespoons lime juice and 1/4 cup sugar, brush onto the cooled cookies.

HOLIDAY LIME COOLER COOKIES (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 350°F. In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended.
• Shape dough into 3/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on dough balls until 1/4 inch thick.
• Bake 9 to 11 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, stir together 1 cup powdered sugar and the lime juice. Stir in additional juice if necessary. Spread glaze over cookies. Squeeze drops of decorating gel on glazed cookies; drag toothpick through gel for marbled design.

SPRING LIME TEA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.