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Lime Flowers
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup granulated sugar
2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Cook's Notes
Cookies can be stored in airtight containers at room temperature up to 3 days.
Gallery
Lime Flowers
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Lime Flowers
Lime Flowers
Lime Flowers
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 2 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 cup granulated sugar
- 2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar, for dusting
Directions
Sift together flour, baking powder, and salt into a large bowl; set aside.
Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
Preheat oven to 325 degrees. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.
Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners’ sugar over cookies.
Cook's Notes
Cookies can be stored in airtight containers at room temperature up to 3 days.
Cook’s Notes
Cookies can be stored in airtight containers at room temperature up to 3 days.
Reviews (16)
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
12
3 star values:
9
2 star values:
4
1 star values:
1
Load More Reviews
Reviews (16)
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
12
3 star values:
9
2 star values:
4
1 star values:
1
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
12
3 star values:
9
2 star values:
4
1 star values:
1
33 Ratings
5 star values:
7
4 star values:
12
3 star values:
9
2 star values:
4
1 star values:
1
33 Ratings
5 star values:
7
4 star values:
12
3 star values:
9
2 star values:
4
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 12
- 3 star values:
- 9
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
01/21/2013
Nice and easy !
Martha Stewart Member
Rating: Unrated
05/10/2010
so delish and cute! I've made them several times and they have turned out perfectly every time! The key is to bake them until the edges just start to brown. Perfect!
Martha Stewart Member
Rating: Unrated
03/21/2010
Adorable, delicious cookies, but I too found the dough very soft and hard to work with. Maybe less lime juice or more flour might help? It helped tremendously to roll the dough between sheets of wax paper and freeze the rolled dough on cookie sheets. It was MUCH easier to cut shapes from the frozen dough than refrigerated. (Also, next time, Instead of dividing dough into two disks I'd roll out four.) Anyway, a bit of work, but worth the effort for the zippy, zesty lime flavor.
Martha Stewart Member
Rating: Unrated
03/22/2009
its very nice thax for it
Martha Stewart Member
Rating: Unrated
12/06/2008
Great flavor but harder than a rock. Our family is using them for "dunkers"
Could someone tell me why they could have become SO hard? Did I bake them too long? They certainly are adorable.
Martha Stewart Member
Rating: Unrated
11/21/2008
If you enjoy these, try the Grapefruit Sandwich cookies! There is nothing better than the taste of summer in the winter.
Martha Stewart Member
Rating: Unrated
11/20/2008
I rolled these into balls and then rolled them into icing sugar ,flattened them and then baked them. What a hit and they are nice and tangy
Martha Stewart Member
Rating: Unrated
11/19/2008
Debbie R, colored sugar is excellent to use on these cookies during the holidays. You can do some with colored sugar and some with a dust of confectioner sugar showing like snow.
Martha Stewart Member
Rating: Unrated
11/19/2008
Irissa, I have interchanged lemon and lime in many recipes and have had great results. Just use the same amounts and it should be great!
Martha Stewart Member
Rating: Unrated
11/19/2008
I wonder - would it be possible to make these with Lemon in place of the LIime?? I love anything Lemon!! I may just go ahead and try it :-)
Martha Stewart Member
Rating: Unrated
11/19/2008
Instead on the powered sugar after baking could you use colored sugar before?
I'm thing of making Christmas trees
Martha Stewart Member
Rating: Unrated
11/19/2008
cut the chilled dough out on parchment paper and don't peel off; just transfer the paper to the cookie sheet and bake.
Martha Stewart Member
Rating: Unrated
11/19/2008
roll and cut them out on parchment paper; after you chill them; just transfer the parchment to the cookie sheet; no peeling off the counter needed
Martha Stewart Member
Rating: Unrated
09/24/2008
I would divide the dough into small portions equal to the amount of how many cookies fit on your cookie sheet. These are so delicious! Good luck!
Martha Stewart Member
Rating: Unrated
09/17/2008
These are such cute cookies! I had some trouble with them, though. The dough warmed so quickly that it was very difficult to pick up off the counter and put onto the pan after cutting out the shapes. I divided the dough into several sections and kept them in the fridge when I wasn't using them, but it still warmed and softened very quickly when i rolled it out. Any suggestions?
Martha Stewart Member
Rating: Unrated
01/21/2013
Nice and easy !
Rating: Unrated
Rating: Unrated
05/10/2010
so delish and cute! I've made them several times and they have turned out perfectly every time! The key is to bake them until the edges just start to brown. Perfect!
Rating: Unrated
03/21/2010
Adorable, delicious cookies, but I too found the dough very soft and hard to work with. Maybe less lime juice or more flour might help? It helped tremendously to roll the dough between sheets of wax paper and freeze the rolled dough on cookie sheets. It was MUCH easier to cut shapes from the frozen dough than refrigerated. (Also, next time, Instead of dividing dough into two disks I'd roll out four.) Anyway, a bit of work, but worth the effort for the zippy, zesty lime flavor.
Rating: Unrated
03/22/2009
its very nice thax for it
Rating: Unrated
12/06/2008
Great flavor but harder than a rock. Our family is using them for "dunkers"
Could someone tell me why they could have become SO hard? Did I bake them too long? They certainly are adorable.
Rating: Unrated
11/21/2008
If you enjoy these, try the Grapefruit Sandwich cookies! There is nothing better than the taste of summer in the winter.
Rating: Unrated
11/20/2008
I rolled these into balls and then rolled them into icing sugar ,flattened them and then baked them. What a hit and they are nice and tangy
Rating: Unrated
11/19/2008
Debbie R, colored sugar is excellent to use on these cookies during the holidays. You can do some with colored sugar and some with a dust of confectioner sugar showing like snow.
Irissa, I have interchanged lemon and lime in many recipes and have had great results. Just use the same amounts and it should be great!
I wonder - would it be possible to make these with Lemon in place of the LIime?? I love anything Lemon!! I may just go ahead and try it :-)
Instead on the powered sugar after baking could you use colored sugar before?
I'm thing of making Christmas trees
cut the chilled dough out on parchment paper and don't peel off; just transfer the paper to the cookie sheet and bake.
roll and cut them out on parchment paper; after you chill them; just transfer the parchment to the cookie sheet; no peeling off the counter needed
Rating: Unrated
09/24/2008
I would divide the dough into small portions equal to the amount of how many cookies fit on your cookie sheet. These are so delicious! Good luck!
Rating: Unrated
09/17/2008
These are such cute cookies! I had some trouble with them, though. The dough warmed so quickly that it was very difficult to pick up off the counter and put onto the pan after cutting out the shapes. I divided the dough into several sections and kept them in the fridge when I wasn't using them, but it still warmed and softened very quickly when i rolled it out. Any suggestions?
All Reviews for Lime Flowers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lime Flowers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
