| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Family | 50 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1/2 | c | Powdered sugar |
| 1 | ts | Lime juice |
| 2 | c | All-purpose flour; sifted |
| 1/4 | ts | Salt |
| 1 | Island egg; slightly beaten | |
| 1 | ts | Lime rind |
| 2/3 | c | Sugar |
| 1 | ts | Cornstarch |
| 3 | tb | Lime juice |
| 1 1/2 | tb | Butter; softened |
| Powdered sugar; to roll cookies in |
INSTRUCTIONS
LIME DROPS LIME BUTTER FILLING LIME DROPS: Cream butter; add sugar gradually. Blend in lime juice, flour and salt. Shape teaspoonfuls of dough into balls. Place on an ungreased cookie sheet. Flatten to 1/4" thickness. Bake at 375 degrees for 10-12 minutes. Cool. LIME BUTTER FILLING: Combine all ingredients. Cook at low heat until thickened, stirring constantly. Chill until thick. ASSEMBLY: Put cookies together, sandwich style with Lemon Butter Filling. Roll in powdered sugar. Makes about 4 1/2 dozen. Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 9 No, v 1997
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