A collection of home-grown recipes from my little kitchen to yours - mostly sweet, but some savory. Really whatever I've been mixing up...between family time, dirty diapers, tantrums, and cuddles...

Wednesday, May 16, 2012

Key Lime Frosted Cookies

Confession.  I'm borderline obsessed with key lime, and while I love my momma's crazy good key lime cheesecake, I wanted a quick-fix dessert that could satiate my summertime craving, without taking a whole day to prepare!  My good friend, Erin, brought an orange version of this cookie to Pennsylvania when she and her hubby came to visit, and I was hooked!  When thinking through a seasonal desserty snack to bring to a bible study, I couldn't keep my mind off these cookies.....but why not do a key lime version????  Anyways, they were an absolute hit - a great combo of sweetness and tang - definitely not for the faint of heart! 

- 1 1/2 cup sugar
- 1 cup softened butter
- 1 cup light sour cream
- 1 tsp vanilla extract
- 2 eggs
- 4 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup key lime juice
- 3 tbs lime zest

Set your oven to 375 degrees.  Start making the cookie batter by blending the sugar and butter until fluffy, and then add the sour cream, vanilla extract, and eggs, making sure it all comes together well.

Sift the flour, baking soda, baking powder, and salt in a separate bowl, and then incorporate they dry ingredients into the wet.  Don't over mix, or the batter will get a bit tough.  Lastly, add the juice and zest.  Using a small ice cream scooper, drop batter onto a parchment-lined cookie sheet, spacing them about 2 inches apart to allow room for spreading.

Place sheets into the oven for about 10-12 minutes, rotating midway through the baking.  The cookies will be soft when finished baking, and there actually shouldn't be too much browning around the edges.  Allow time to cool on a rack while you whip up the frosting.

- 1/4 cup softened butter
- 3 cups powdered sugar
- 1 tbs lime zest
- 3 tbs key lime juice, or to taste
- 1/2 tsp vanilla extract
- pinch of salt

Combine all of the frosting ingredients in a bowl until all of the lumps and clumps are gone.  Frost the tops of the "mostly" cooled cookies, allowing the slightly-warmer-than-room-temp cookies to soften the frosting, melting the wonderfully tart topping all over the ooey, gooey cake-like cookies.......then TRY to not eat the whole batch :)  Hope you enjoy this little recipe to kick-start the summer!

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