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Lime cookies that are crisp and chewy, filled with white chocolate and topped with a lime-flavored glaze.
Heat oven to 350°F.
Combine butter, sugar, brown sugar, egg and limeade concentrate in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda, cream of tartar and salt; beat at low speed until well mixed. Stir in white chocolate.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake 9-12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to cooling racks. Cool completely.
Combine powdered sugar and enough limeade concentrate for desired glazing consistency in bowl. Top each cookie with 1/2 teaspoon glaze; sprinkle with lime zest.
Dietary Fiber: 0g
I converted these to gluten free cookies with great success. What a wonderful and different cookie! These cookies provide a sweet kick to the palate. The lime absolutely compliments the white chocolate and vice versa. I, too, reduced the zest just a bit for the frosting. I added a 1/4 tsp. xanthan gum, as well as 1/4 tsp. baking powder and bumped up the baking soda to almost 1 tsp. I used a gluten free flour blend I use for baking, and they came out great!! This is definitely a cookie recipe to share. It is different, refreshing, and so scrumptious! I have had several requests for 'that lime cookie' from those who I've shared them with. A new holiday and everyday regular for my repertoire.
these cookies are delicious - it doesn't sound like 2 flavors that would go together very well, but it is a great combination. made them last year at christmas, and got lots of requests again this year for them.
These cookies are absolutely delicious. They are my new favorite cookie!
The white chocolate balances the lime, in the cookie, very well. I think I will go lighter on the lime zest for the glaze, next time. It was a little strong for my liking and I like limes.My picky husband liked them a lot, so that says a TON in my book! :-)
I made a double batch and in half I used the white chocolate suggested in the recipe. In the other half I used bittersweet chocolate chips. Both drew rave reviews when I took them to work. Personally, I like the bittersweet chips best.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/339
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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