Key Lime Cut Out Cookies

Baking By HeidiCrumbs Updated 3 Apr 2009 , 4:50pm by chilz822

HeidiCrumbs Posted 2 Apr 2009 , 2:48am
post #1 of 16

Is there a recipe for these? Could I just add a bit of juice either to the cookie or the frosting? TIA!

15 replies
chilz822 Posted 2 Apr 2009 , 3:18am
post #2 of 16

It's tooooo funny that you ask that now. I was just looking for the same thing! I wanted some sort of lime or margarita cutouts for a party this weekend.

I found this when I was looking, I haven't tried it, but it sounds yummy!

http://www.cakecentral.com/cake_recipe-2623-50-Citrus-shortbread-cookies.html

sweetiesbykim Posted 2 Apr 2009 , 3:29am
post #3 of 16

I've used recipes out of Toba Garret's cookie book for orange cream roll out cookies. They should be able to be used with lemon or lime or any citrus, I guess. They are VERY good, using real butter and heavy cream, and taste better the day or two after baking. She frowns on giving out her recipes, but it might be on the web somewhere.

sweetiesbykim Posted 2 Apr 2009 , 3:47am
post #5 of 16

I would think lemon and lime juice are interchangeable. Wouldn't they have about the same acid and sugar content?

chilz822 Posted 2 Apr 2009 , 4:17am
post #6 of 16

yes, they should to the best of my knowledge, I've read many recipes that call for lime but say you can substitute lemon instead. You can always add the zest as well to enhance the flavor and I don't believe it would affect the recipe.

I'm going to make this one tomorrow just to check it out and cut it with margarita glass cutters..
http://www.leitesculinaria.com/recipes/cookbook/key_lime_cookies.html

cindy58 Posted 2 Apr 2009 , 11:40am
post #7 of 16
Quote:
Originally Posted by chilz822

yes, they should to the best of my knowledge, I've read many recipes that call for lime but say you can substitute lemon instead. You can always add the zest as well to enhance the flavor and I don't believe it would affect the recipe.

I'm going to make this one tomorrow just to check it out and cut it with margarita glass cutters..
http://www.leitesculinaria.com/recipes/cookbook/key_lime_cookies.html




Wow, that recipe looks like it will be wildly flavorful! Looking forward to hearing how you like it. I was thinking of the key lime Lorann flavoring, then reading through the recipe I see it has lime flavoring oil in it.

sweetopia Posted 2 Apr 2009 , 12:03pm
post #8 of 16

I've used real lime juice in my royal icing for some margarita cookies I made a while back. The cookies are here if you want to see a pic:

http://www.sweetopia.net/?p=74

I only used just a tad... a teaspoon for a pound of icing, and it mixed in fine and tasted just right! (In my humble opinion). I only wanted a bit because the cookies were gingerbread and I thought too much lime flavour would be weird. You might want to do two teaspoons for one pound of icing, or just add bit by bit until you're happy.

I haven't tried putting the lime in the cookie dough, but I imagine that would work fine with sugar cookies.

Good luck!
Marian

HeidiCrumbs Posted 2 Apr 2009 , 6:56pm
post #9 of 16

Oohhh, those recipes sound yummy! They're exactly what I was looking for! Thank you!

bonniebakes Posted 3 Apr 2009 , 12:10am
post #10 of 16

Heidi,

I've added some lemon zest and replaced the vanilla with lemon juice in a cut-out cookie recipe before and it turned out fine. I imagine it would work just as well with lime zest and lime juice...

I've also added lemon juice to royal icing without any adverse results (actually, several people have commented that they like the lemon flavor of the icing that way).

Good luck - and be sure to post pictures and let us know how it worked out for you!

drakegore Posted 3 Apr 2009 , 12:34am
post #11 of 16

i am a lime fanatic. the more lime, the better icon_smile.gif

just a note from my experiments with lime: IMO, baked lime zest is not attractive in a cookie. it darkens and looks brownish green, blech. you can get the great zest flavor by taking your zest and stirring it in with the sugar in your recipe. store it a lidded container for 24 hours, giving it the occasional vigorous shake.

i have the lorann lime oils and use these too, but i always use my "lime sugar" as the base on which to build lime flavor --- qute often is it all i use because it is pretty powerful. i use the zest of two limes per 1 cup sugar. it does turn a light green, but i have never had it dramatically change the color of my cookies.

lime juice has never had enough lime flavor for me, but i may like it more "limey" than most folks.

some of the tastiest cookies i made were lime sugar cookies with coconut icing. uh-oh, i am making myself hungry....

cindy58 Posted 3 Apr 2009 , 3:13am
post #12 of 16
Quote:
Originally Posted by drakegore

i am a lime fanatic. the more lime, the better icon_smile.gif

just a note from my experiments with lime: IMO, baked lime zest is not attractive in a cookie. it darkens and looks brownish green, blech. you can get the great zest flavor by taking your zest and stirring it in with the sugar in your recipe. store it a lidded container for 24 hours, giving it the occasional vigorous shake.

i have the lorann lime oils and use these too, but i always use my "lime sugar" as the base on which to build lime flavor --- qute often is it all i use because it is pretty powerful. i use the zest of two limes per 1 cup sugar. it does turn a light green, but i have never had it dramatically change the color of my cookies.

lime juice has never had enough lime flavor for me, but i may like it more "limey" than most folks.

some of the tastiest cookies i made were lime sugar cookies with coconut icing. uh-oh, i am making myself hungry....




So if you don't want the lime zest baked into your cookie, do you have to sift it out of the lime sugar before you put it in the recipe?

drakegore Posted 3 Apr 2009 , 1:00pm
post #13 of 16

i woke up this morning and realized i had left the sifting part out! aaargh!
i should not post late at night, lol.
yes, i run the sugar and zest thru a fine sieve before using. the sugar smells so good!
i do this with lemons too to get and extra lemony flavor, but with lemons i leave the zest in.

i am about to try making grapefruit cookies this way. i love a good experiment icon_smile.gif

chilz822 Posted 3 Apr 2009 , 4:27pm
post #14 of 16

I made the top recipe in my post above last night. They're 'ok'. I left the zest in and like you said, it looks like teeny confetti in the cookies. Not a problem since I covered them with icing. The dough burnt easily, I even cooked at a lower temp and a sorter time than called for... maybe I rolled them too thin. The lime smell and taste was really good though, I liked it more before I added the LoRann lime oil, it seemed to have more of an artificial taste, kinda like those old Pixie Stix we had as a child. The cookies turned out crisper than I wanted and I'm not sure I'd make this particular recipe again, but I will try the lime-sugar trick with the NFSC next time!
I added lime juice to my RI to thin it and it tastes wonderful!

drakegore Posted 3 Apr 2009 , 4:48pm
post #15 of 16

i don't have a special recipe for lime cookies though i have been eyeballing a MARTHA STEWART key lime sable recipe that i think i am going to have to try. i just use my basic sugar cookie recipe from COOKIE CRAFT (i love that recipe) and use my lime sugar.

long live the lime icon_biggrin.gif

chilz822 Posted 3 Apr 2009 , 4:50pm
post #16 of 16

Amen!
Hail to the lime!

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