Tangy Lime Creams
- 1/3 cup sugar
- 2 tablespoons lime juice
- 1 tablespoon freshly grated lime zest
- 1 Land O Lakes Egg (yolk only)
- 1 drop green food color, if desired
- 1/2 cup Land O Lakes Butter, softened
- 1/4 cup sugar
- 1 Land O Lakes Egg (yolk only)
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar
- 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.
- Heat oven to 325F.
- 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.
- 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.
- 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.
sugar, lime juice, lime zest, egg, color, butter, sugar, egg, vanilla, flour, salt, powdered sugar
Taken from www.landolakes.com/recipe/450/tangy-lime-creams (may not work)