Tangy Lime Creams
30 min
1 hr 45 min



2 tablespoon freshly squeezed lime juice

1/3 cup sugar

1 large Land O Lakes® Egg (yolk only)

1 tablespoon freshly grated lime zest

1 drop green food color, if desired


1/4 cup sugar

1/2 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg (yolk only)

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1/4 teaspoon salt

Powdered sugar

How to make

  1. STEP 1

    Combine all filling ingredients except food color in 2-quart saucepan; mix well. Cook over medium-low heat, stirring constantly, 3-4 minutes or until mixture begins to thicken. (Do not boil.) Remove from heat. Stir in food color, if desired. Set aside to cool.

  2. STEP 2

    Heat oven to 325°F.

  3. STEP 3

    Combine butter, 1/4 cup sugar, egg yolk, and vanilla in bowl. Beat at medium speed, scraping bowl often, 1-2 minutes or until well mixed. Add flour and salt; beat at low speed 2-3 minutes or until well mixed.

  4. STEP 4

    Shape dough into 1-inch balls. Place 1 inch apart onto ungreased baking sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Spoon about 1/2 teaspoon filling into each cookie indentation.

  5. STEP 5

    Bake 12-15 minutes or until set but not brown. Cool 1 minute on baking sheet; remove to cooling rack. Cool completely. Sprinkle tops with powdered sugar.


4Fat (mg)
25Cholesterol (mg)
55Sodium (mg)
10Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  November 26, 2014

Lost my hard copy of this family favorite. Thankful for the internet!! I have made so many variations of this from lemon, lime, raspberry, blueberry to chocolate! I never had an issue with the whole egg, as I beat the egg before I added it. I will try this adaptation, though. Thank you.

— says Elizabeth
  December 18, 2011

I tried to make this recipe from the Holiday Cookies booklet from 2000.....needless to say the recipe was wrong and I wasted my ingredients----twice. You call for one egg in the filling directions, well cooking an entire egg like that curdles!!!! Then I compared your on line recipe and it is different again. Are you sure about an egg yolk in the dough section of this cookie and not the entire egg. There is no way I'm trying this recipe again, I can't afford to waste my ingredients again. Is the cookie good.....I have no clue.

— says JoAnn
Test Kitchen Comment January 08, 2013

Sorry for the confusion. From time to time we review and test recipes in our files and this is one of them. We, too found that the egg did curdle since you cook it until the mixture just begins to boil. So we made adjustments and the recipe currently on the site is the current recipe to use both for the filling and the cookie portions.

— says Cindy
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