Key Lime Coins

Mom always said, anything lime-flavored, was like disinfectant to her. I say, I adore anything lime.

Needless to say, lime was a rarity in our house, when I was growing up.  Way back when, you could purchase lime Life Savers by the roll ~ pure bliss, and I enjoyed my share of them.

Then, when I had my very own kitchen, I made up for lost time with limes ~ lime in lemonade, salad dressings, marinades, cakes, stir-fries, drizzled over seafood, Key Lime Pie and Gin Rickey’s.  Now, I hear that to get rid of a headache, rub half of a lime over your forehead.  I just might, the next time I have one.  And then, there are these…

I need to find a lime-colored plate!

Delicious Key Lime Coins, a dainty little cookie.  Not too sweet, and just a little zesty.  With their perfect balance of sweet and tart, they will melt in your mouth.  They have a light, crisp taste and a crunchy texture, while a little dusting of confectioner’s sugar is the finishing touch.

They’re a scrumptious way to enjoy that great lime flavor, just ask Bill!

Ready to be baked

Key Lime Coins

Ingredients:

¾ cup butter, softened

1/3 cup powdered sugar

1 teaspoon finely shredded lime peel

2 tablespoons Key lime juice or lime juice

1 tablespoon water

1 teaspoon vanilla

1¾ cups flour

2 tablespoons cornstarch

½ teaspoon salt

2 cups powdered sugar

Method:

In large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

Add the 1/3 cup powdered sugar, lime peel, lime juice, water and vanilla.

Beat until combined, scraping bowl.

Beat in flour, cornstarch and salt until combined.

Divide dough in half.

Shape each half into a 10-inch-long roll, wrap rolls  plastic wrap.

Chill for at least 3 hours or for up to 2 days.

Preheat oven to 325 degrees.

Line cookie sheets with parchment paper.

Using a sharp, thin-bladed knife, cut rolls crosswise into ¼-inch-thick slices.

Place slices 2 inches apart on the prepared cookie sheets.

Bake for 15 to 18 minutes or until bottoms are just golden.

Cool on cookie sheets for 4 minutes.

Place the 2 cups powdered sugar in a large bowl.

Gently toss warm cookies, two or three at a time, in powdered sugar.

Transfer to a wire rack and let cool.

Makes 80 cookies.

Melt in your mouth goodness!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!