Key Lime Stars

1 Review
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Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
2 Hours 40 Mins
Yield
Makes about 4 dozen
By Cynthia Groseclose
December 2012
RECIPE BY Southern Living

Key Lime Stars deliver slightly tart flavor with each buttery bite.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1 tablespoon Key lime zest
  • 2 tablespoons Key lime juice
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Wax and parchment paper
  • 2 tablespoons white sanding sugar
  • 1 tablespoon lime zest

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Stir in 1 Tbsp. Key lime zest and juice until blended.

Step 2

Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.

Step 3

Divide dough in half; flatten each into a disk. Roll each disk to 1/4-inch thickness between 2 sheets of wax paper. Transfer dough, in wax paper, to a baking sheet; chill 1 hour.

Step 4

Preheat oven to 350°. Working with 1 portion of dough at a time, remove top wax paper; cut with a 2-inch star-shaped cutter, rerolling dough scraps once. Place 1 inch apart on parchment paper-lined baking sheets. Stir together white sanding sugar and 1 Tbsp. lime zest. Sprinkle cookies with sugar mixture, pressing gently to adhere.

Step 5

Bake at 350° for 14 to 16 minutes or until tips of stars just begin to brown. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely. Store in airtight containers.

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Ratings & Reviews

twiggy60's Review

twiggy60
December 16, 2012
I tried these thinking I would impress my mother in law with something different since she is a prize winning baker (Betty Croker & Pillsbery)! What a waste of a lot if time and effort. The cookies were low in the flavor category, dough was extremely hard to work with and I ended up having to re-roll the dough even though it sat in the fridge for an hour. The cookies came out thin and small - recipe says 2" cookie cutter and they mean it. If you don't use a two inch cutter you can forget about having a decent batch of cookies. For a decent cookie, you have to make 3" but with this dough, you will have a hard time getting it on the cookie sheet without messing it up. For all the effort, not making again - not enough taste to make it worth it!