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Lime Zingers

With a double dose of lime -- shredded lime peel and fresh-squeezed lime juice -- these cookies are well-named. Roll limes on the counter before squeezing to yield more juice or microwave for 30 seconds.

1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons finely shredded lime peel
1/4 cup lime juice (about 2 limes)
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped Brazil nuts or hazelnuts

Preheat oven to 350 degrees.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in lime peel, lime juice and vanilla until combined. Beat in as much of the flour as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour and nuts.

Divide dough in half. On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 1- or 2-inch cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet.

Bake for 8 to 10 minutes or until light brown around the edges. Transfer cookies to a wire rack; cool completely.

Citrus Cream Cheese frosting
4 ounces softened cream cheese
1 cup sifted powdered sugar
1 tablespoon lime juice
1 teaspoon vanilla

In a medium mixing bowl, beat all ingredients with an electric mixer on medium speed until smooth. Tint with green food coloring as desired. Spread on cooled cookies. If desired, pipe designs with white frosting. Store frosted cookies in the refrigerator. Makes 72 1-inch cookies, each with 59 calories., 3 grams fat, 10 mg chol., 0 grams fiber.

To make ahead: Bake and cool cookies but do not frost. Place in a freezer container or bag and freeze up to 3 months. Thaw about 15 minutes. Prepare frosting and spread over thawed cookies.

Better Homes & Gardens
"Homemade Cookies"
Tested by Nancy Anderson

Thursday, December 07, 2000

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