KEY LIME MELTAWAY COOKIES

Key Lime Meltaway Cookies image

I love to make meltaway type cookies for the holidays and I love to make key lime cakes. I decided to combine the two and create a key lime flavored meltaway cookie and it is great. My family loves them and this will become an asked for cookie from them .

Provided by Debbie Bankston

Categories Cookies

Time 30m

Number Of Ingredients 10

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Ingredients

3 oz cream cheese, room temperature
1/2 stick butter, room temperature
1 tsp vanilla extract
1/4 c sugar
1 1/4 c all purpose flour, separated
1 c toasted finely ground pecans
1 box lime jello 3 oz size
1 lime, juiced
1 1/2 c powdered sugar, separated
1/8 tsp vanilla extract

Steps:

1. 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.
2. 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.
3. 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.
4. 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.