Lime Zingers

By Chef Eddy Van Damme

Prep Time:

50m

Bake/Cook Time:

16m - 18m

Yield:

40 cookies

Plan for:

45 minutes freeze time

Zip! Zing! Pow! Fresh lime zest adds a bright burst of citrus in these buttery cookies. Topped with a with lime flavored cream cheese frosting, these Lime Zingers are a poppy, fun, and easy-to-make cookie.

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Products Used

Confectioners Powdered Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Lime Zingers

2 1/4 cups all-purpose flour*
1 cup (2 sticks) unsalted butter, slightly soft
1/2 teaspoon salt
1 cup Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
Zest of 1 fresh lime, no white bitter pith
3/4 cup chopped Brazil nuts
4 tablespoons Imperial Sugar Extra Fine Granulated Sugar

Icing

1/2 package cream cheese, room temperature
1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
Zest of 2 fresh limes (no white bitter pith)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Sift flour and set aside.
Mix butter, salt, and powdered sugar until very well combined and lump free, but not until light and fluffy.
Add vanilla, lime zest, and Brazil nuts. Once mixed in, add flour and blend until just combined. Do not overmix.
Divide dough in 2 equal pieces. If firm enough to handle, shape into 2 square tubes about 10 inches long. If too sticky, place dough briefly in refrigerator and shape when cool enough.
Place in freezer for about 45 minutes or overnight.
Brush with a thin layer of water and sprinkle all sides with granulated sugar.
Preheat oven to 345°F.
Cut into 1/2-inch slices and place on buttered or parchment lined cookie sheets.
Once cookies are defrosted place in oven and bake approximately 16-18 minutes or until edges are pale golden. Let cool.
Combine soft cream cheese with powdered sugar and about half of lime zest.
Either spread frosting onto cookies using a spatula, or place frosting in a piping bag fitted with a small round tube and pipe a zig zag pattern.
Sprinkle with remaining lime zest.