Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, key lime jewel cookies. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Key Lime Jewel Cookies is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Key Lime Jewel Cookies is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have key lime jewel cookies using 14 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Key Lime Jewel Cookies:
Get 2 1/2 cups flour
Prepare 1 tsp baking powder
Prepare 1/4 tsp salt
Get 1 tbsp key lime zest
Make ready 1 cup butter, softened
Take 3 /4 cup sugar
Get 2 egg yolks
Get 1 tsp almond extract
Make ready 5 tbsp key lime juice
Prepare 1 tbsp water
Prepare 6 drops green food coloring
Take 1 1/2 cups pine nuts, chopped
Make ready 2/3 cup seedless raspberry preserves
Get 1/2 cup powdered sugar, for dusting
Instructions to make Key Lime Jewel Cookies:
Preheat oven to 350 degrees.
In a medium bowl mix the flour, baking powder, salt, and lime zest; set aside.
In a large bowl cream the butter and sugar together.
Add the egg yolks, and combine well.
Next, mix in the almond extract, and the lime juice.
Gradually add the flour mixture to the wet ingredients, and mix well.
Add the water to make the dough come together more easily.
Add the green food coloring and work through the dough to get even color.
Lay the chopped pine nuts out in one layer on a plate.
Pinch off chunks of the dough and roll them between your hands to form 1 inch balls.
Roll the dough balls in the pine nuts to get them evenly coated, and then place them on parchment paper lined baking sheets.
Take your index finger and make an indent into the middle of each dough ball.
Carefully drop 1 teaspoon of the raspberry preserves into each indent on your cookies.
Bake for about 35 minutes, or when the pine nuts start to lightly brown on the edges.(Your cookies may bake quicker, my oven is not the best, just use your best judgement folks).
Let the cookies cool on the cookie sheets for a couple minutes.
Then transfer the cookies to cooling racks to cool completely before lightly dusting them with the powdered sugar. Enjoy!
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