Lime Creams The Best Recipes

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Lime Creams

"Basic thumbprint cookie. Very pretty, smooth, and incredibly one-of-a-kind taste. Lovely on a tray with other Christmas cookies. These do no longer preserve nicely, but neither do they last lengthy. I frequently double this recipe, otherwise they're gone before I even have all of them baked."

Ingredients :

1/3 cup white sugar
2 tablespoons lime juice
1 tablespoon grated lime zest
1 egg
1 drop green food coloring, or as favored
1/three cup butter, softened
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 half cups all-motive flour
1/four teaspoon salt
1 tablespoon confectioners' sugar for dusting

Instructions :

Prep : 30M	Cook : 36M	Ready in : 1H12M

Place 1/3 cup of sugar, the lime juice, lime zest, and 1 egg in a saucepan over low warmth, and whisk continuously till the aggregate almost reaches a simmer and starts offevolved to thicken. Remove the aggregate from the heat, and tint on your desired color of inexperienced with food coloring. Set the filling apart to chill.
Preheat oven to 325 degrees F (165 levels C).
In a bowl, cream the butter with 1/4 cup of sugar, then stir in 1 egg and vanilla extract. Mix inside the flour and salt until the dough is easy. Roll dough into 1-inch balls. Arrange on an ungreased baking sheet, placing the balls approximately 2 inches aside. Use your thumb to make an indentation inside the middle of every dough ball. Spoon about 3/4 teaspoon of the lime filling into every.
Bake within the preheated oven till the cookies are set but not browned, 12 to fifteen mins. Allow cookies to cool on baking sheet for 1 minute earlier than eliminating to finish cooling on twine racks. When cookies are cool, sprinkle gently with confectioners' sugar.

Notes :

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