| 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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