Rosemary Pine Nut Cornmeal Shortbread by Shockingly Delicious.Pink Peppercorn Cookies by Palatable Pastime.Orange Creamsicle Poke Cake by Cookaholic Wife.One Pan Chocolate Cake by A Day in the Life on the Farm.Lime Pink Peppercorn Cookies by That Recipe.Lemon Lime Dessert Crepes by Cindy's Recipes and Writings.Lemon Carrot Loaf Cake by Sweet Beginnings.Lemon Blueberry Upside Down Cake by Cheese Curd In Paradise.Lavender Madeleines by Jolene's Recipe Journal.Lavender Linzer Cookies with Kumquat Marmalade by The Spiffy Cookie.Key Lime Coconut Thumbprints by A Kitchen Hoor's Adventures.Mint Chocolate Chip Ice Cream by Kate's Recipe Box.Gluten Free Lemon Lavender Icebox Cake by Frugal & Fit.Funfetti Conchas by Karen's Kitchen Stories. ![]() Easy Mini Cheesecakes by Art of Natural Living.Easy Glazed Lemon Ginger Scones by Blogghetti.Color Changing Eggless Blood Orange Jello Cake by Magical Ingredients.Blackberry Lavender Cake by Hezzi-D's Books and Cooks.Banana Spice Cupcakes with Peanut Butter Frosting by Family Around the Table.More Spring Dessert Recipes … Monday #SpringSweetsWeek Recipes These bars taste just like traditional key lime pie, but in an easy-to-serve form. We have an incredible giveaway with four amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win! Thank you to Melissa's Produce, Anolon, Taylor and Colledge, and Selefina Spices for your generosity and support. Therefore, let's get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D's Books and Cooks! The sun is shining, the weather is getting warmer, so, we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! Key Lime Bars are the perfect dessert to share with friends or family to usher in the Spring season! Simple and easy to make and so amazingly delicious! I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. Baked cookies can be frozen up to 30 days – thaw overnight in the refrigerator.This recipe for Key Lime Bars is sponsored in conjunction with #SpringSweetsWeek. Store cookies covered at room temperature for 3 days or in the refrigerator for 5 days. You can sprinkle drizzled glaze with fresh lime zest for a pop of color and flavor!Ĩ. Carefully drizzle over cooled cookies and allow glaze to set (you can refrigerate to speed this process up). Add more lime juice to thin out or add more powdered sugar to thicken to your desired consistency. To make the glaze, whisk together the powdered sugar, fresh lime juice, vanilla and corn syrup until smooth. Cool to room temperature before glazing.ħ. Allow the cookies to cool on the baking sheet. Remove from oven and immediately spoon an additional ½ teaspoon of Fresh Key Lime Curd into each cookie, smoothing it around to fill the indentation evenly. The cookies will puff up and spread slightly. ![]() ![]() Bake the shortbread thumbprint cookies for 12 to 14 minutes, or until very lightly browned on the edges. Place prepared cookies in the refrigerator for 30 minutes or freeze for 10 minutes – this step is MANDATORY!ĥ. Fill each impression with a scant 1/2 teaspoon of Fresh Key Lime Curd. The dough may crack slightly when you press your thumb into it, but you can pinch the dough back together gently. ![]() Make an indentation with your thumb into each ball. Roll the cookie dough into 1-inch balls, making sure they're nice and smooth. Line baking sheets with parchment paper (parchment paper seems to work better than silicone mats for these shortbread cookies).Ĥ. The next day, remove the cookie dough from the refrigerator an hour before you intend to start baking.ģ. Press the dough down into bowl, tightly cover with plastic wrap to chill overnight.Ģ. Add remaining flour and again mix slowly just until a very soft dough is formed. Switch mixer to medium speed and add the sugar, vanilla and almond extracts, scraping down the sides and the bottom of the bowl as needed. Turn the mixer off and add half of the flour turn the mixer on low and slowly beat just until combined. Beat the butter on high speed with a handheld or stand mixer until creamy, about 1 minute. 1 cup unsalted butter, softened to room temperatureĢ cups + 2 Tbsp (264g) all-purpose flour (sifted & spooned – not scooped!)ġ.
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