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30 Blueberry Recipes We Are Completely In Love With
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Lime Zingers
72
Servings
Servings
40m PT40M
Prep Time
Prep Time
8m PT8M
Cook Time
Cook Time
48m
Ready In
Ready In
"you can substitute Brazil nuts for hazelnuts"
Original recipe yields 72 servings
Ingredients
Nutritional
- Serving Size: 1 (15.2 g)
- Calories 65
- Total Fat - 3.6 g
- Saturated Fat - 1.9 g
- Cholesterol - 7.7 mg
- Sodium - 37.9 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 0.2 g
- Sugars - 4.3 g
- Protein - 1.1 g
- Calcium - 17.6 mg
- Iron - 0.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step 1
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Step 2
Add granulated sugar and beat until combined.
Step 3
Beat in lime peel, ¼ cup lime juice, and 1 teaspoon vanilla.
Step 4
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the nuts.
Step 5
Divide dough in half.
Step 6
Preheat oven to 350 degrees F.
Step 7
On a lightly floured surface, roll each half of the dough to 1/4-inch thickness.
Step 8
Using 1- to 2-inch cookie cutters, cut into desired shapes.
Step 9
Place cutouts on ungreased cookie sheets.
Step 10
Bake for 8 to 10 minutes or until edges are lightly browned.
Step 11
Transfer to wire racks and let cool.
Step 12
For frosting, in a medium bowl, combine cream cheese, powdered sugar, the 1 tablespoon lime juice, and 1 teaspoon vanilla; beat with an electric mixer on medium speed until smooth.
Step 13
Tint with green food coloring if desired.
Step 14
Spread onto cookies.
Tips & Variations
No special items needed.
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