Key Lime Cooler Cookies

Wednesday, June 28, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I'm a citrus girl, through and through. It's pretty great to be me, actually. I can breeze right past a display case of fancy chocolates and order the humble lemon tart. I can pass up a triple chocolate something-or-other in favor of a lemon pâte de fruit. And when it comes to cookies, I like a small batch chocolate chip cookie as much as the next girl, but the cookies that keep me coming back, stealing one after another, all day long? Key Lime Cooler Cookies!

These 'coolers' are sometimes called snowball cookies or Russian tea cakes. I've also heard them called polvorónes or Mexican wedding cookies. I call them delicious. And addicting. 

They're basically crisp little cookies covered in powdered sugar. They melt in your mouth. And the punch of key lime is exactly what I need in the summertime.

I actually keep these cookies covered in the fridge, because there's nothing like a cold little cookie on a hot day!

Key Lime Cooler Cookies2

 

Key Lime Cooler Cookies
Prep:  15 Minutes
Cook:  15 Minutes
Ingredients:

1/4 cup crushed graham crackers (from about 3 graham cracker sheets)

1/4 cup granulated sugar

zest from 4 Key limes (or 2 regular limes)

4 tablespoons Kerrygold unsalted butter (1/2 a stick!), cold

1 large egg

1/2 cup + 2 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 cup powdered sugar

Directions:

Preheat the oven to 350, and line a small baking sheet with parchment paper.

Crush the graham crackers to get 1/4 cup of crumbs, and set aside.

In a small bowl, beat together with an electric mixer the sugar and Key lime zest for about 30 seconds.

Next, slice the cold butter into about 16 pieces, and then add it to the bowl.

Beat the butter into the sugar until creamy and fluffy, about 45 seconds. Add the egg and beat just until combined.

Next, sprinkle the flour and salt evenly over the surface, and beat until just combined. The dough will be crumbly, use the warmth of your hands to bring it together.

Have the powdered sugar ready in a shallow dish.

Scoop out 12 balls of dough, and roll lightly in powdered sugar before placing on the baking sheet, evenly spaced. Reserve the remaining powdered sugar

Bake for 15 minutes; the cookies will not turn brown. Do not over bake.

While the cookies are still warm, roll them each in powdered sugar again.