Deborah's Lime Cookies

5 cups flour

2 tsp baking powder

½ tsp sal

2 ½ cups sugar

1 ½ cups butter, soft

1 – 2 tsp lime zest (no substitutions)

2 tsp vanilla

½ tsp butter extract

4 eggs

(You'll need about 2 – 3 limes total for lime zest and juice.)

 

In a medium bowl, add flour, baking powder and salt. Set aside.

 

Beat together sugar, butter, lime zest, vanilla and butter extract until creamed. Add eggs, mixing between each, until well incorporated. (The longer you beat, the fluffier the dough.) Slowly add the flour mixture and combine well.

 

Divide the dough into thirds. Make into logs, roll in parchment paper (or wax paper) and refrigerate for at least one hour.

 

Slice dough into pieces about an inch thick. Place on cookie sheets lined with parchment paper. Flatten pieces to ¼ to ½ inch thickness using a spatula or rolling pin. (If you top with parchment paper first, it will keep the dough from sticking to the spatula or rolling pin. Or you can periodically spray the spatula with cooking spray.)

 

Bake on 350 for 9 – 10 minutes. Cookies will not brown.

 

 

Lime Frosting

 

4 cups powdered sugar

3 ½ tsp lime juice

½ tsp lime zest

3 TBSP corn syrup

1 T milk

½ tsp butter extract

½ tsp almond extract

1 tsp vanilla

 

Mix all ingredients together in a bowl with a spoon until smooth. It should be thick but gooey.

 

When cookies are completely cool, ladle a spoonful onto the center of cookie and spread in a circular motion. The frosting should spread but be thick enough not to spill over the side. Let the cookies sit for at least an hour in order for the frosting to harden/form a shell. Let them set overnight if you plan to stack them to store or transport. Otherwise the frosting won’t be hard enough and the cookies will stick to each other.

 

 

*D*: This is a recipe my mom and I created together. She made the base and I tweaked it with lime until I loved it. This recipe makes about 5 dz cookies. USE REAL LIMES! If you're like me, you don't have limes on hand, but you do not want to skimp to make this recipe. You'll want the real zest and fresh juice. I'm a big fan of lime juice from a bottle, but not for this. Trust me. And the zest adds these charming green specks in the frosting and they're beautiful.

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The Best Brownies Ever with Fudgy Frosting

3 cubes butter

2/3 cup cocoa

6 eggs

3 cups sugar

1 tsp salt

3 tsp vanilla

3 cups flour

 

Melt butter and cocoa together in a pan. Add all other ingredients and mix. Grease a cookie sheet/jelly roll pan (9 1/2 x 13 x 1) Bake at 350 for 20-25 min.

 

FROSTING

 

1 cube butter

5 tbsp milk

3 tbsp cocoa

1 tsp vanilla

4 cups powdered sugar

pinch of salt

 

Melt butter, milk and cocoa on medium low heat until it starts to thicken (3 - 5 minutes). Add vanilla, powdered sugar and a pinch of salt.

 

ENJOY!!!

*D: These are so stinking delicious. The brownie is light, yet still has the density of brownie rather than cake. The frosting really tastes like a layer of fudge to me.

When making the brownies, I added all the ingredients into my mixer, melted the butter and cocoa on then stove, then added that to my mixer. I dirtied two pans, but I think the process was smoother that way.

A note on the frosting. When I added the 4 cups of powdered sugar, it was too thick to stir. I added a tsp of milk and tried again. I probably ended up adding 4 tsp of milk before the frosting turned smooth.

These are delicious and dangerous. Look at the recipe. It takes an entire pound of butter! Luckily it makes a TON. So instead of hoarding them, cut them up and share them. Your thighs, and your friends, will thank you. :)

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Easy Butter Cream Frosting

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)


In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (you can use the paste food coloring that is available at cake decorating stores and party stores).

Make sure you follow the directions. This is a VERY simple recipe for butter cream frosting, so that's fantastic! (Some recipes call for you to add eggs and cook it down...)


However, if you don't whip long enough, your frosting comes out clumpy and funky looking. Not so awesome if you ask me. Still tasty, but not impressive. Pin It