| Level: | Easy |
| Total: | 4 hr |
| Prep: | 45 min |
| Inactive: | 3 hr |
| Cook: | 15 min |
| Yield: | about 84 cookies |
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 4 tablespoons cream cheese, at room temperature
- 1/2 cup plus 1/3 cup granulated sugar
- 1 tablespoon plus 1 1/2 teaspoons finely grated lime zest (from about 5 limes)
- 1 tablespoon fresh lime juice
- 1 large egg
- 1 1/2 teaspoons green sanding sugar
Instructions
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, 1/2 cup granulated sugar and 1 tablespoon lime zest in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the lime juice and egg; mix until combined. Reduce the mixer speed to medium low, add the flour mixture and beat until combined.
- Place two 12-by-16-inch pieces of parchment paper on a work surface. Divide the dough in half and place each half on a piece of parchment; form each into a rough log. Fold the parchment over the dough; use a ruler to help you roll and press each piece of dough into a 1-by-12-inch straight-sided log. Wrap each log in the parchment and refrigerate until firm, at least 3 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Combine the remaining 1/3 cup granulated sugar and 1 1/2 teaspoons lime zest and the green sanding sugar on a piece of parchment. Unwrap the logs; roll in the lime sugar to coat. Slice into 1/4-inch-thick squares; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 84 servings |
| Calories | 32 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 0 g |
| Cholesterol | 6 mg |
| Sodium | 13 mg |
Reviews
I substituted the flour with Bob’s Red Mill gluten free 1 to 1 baking flour and they turned out great. Melt in your mouth and buttery with tang from the cream cheese and lime. Delicious!
They were okay, but they really didn’t taste much like lime. Sort of disappointing.
tasteless. i finally dipped the tops in a thin vanilla/powdered sugar icing to make them edible. Easily the worst Christmas cookie i made this year.