Cookie recipes and key lime pie? Please?

Answer 1

Bit of Lime Sugar Cookies

2 cups sugar
1 cup softened butter
Zest of two limes
¼ cup fresh lime juice
½ tsp. vanilla extract
2 eggs
3¼ cup a/p flour
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. cream of tarter
approx 1 cup superfine sugar

In large bowl, beat sugar and butter until fluffy. Add zest, juice, vanilla and eggs. Blend until smooth. Stir together flour, salt, soda, and cream of tartar. Add to egg mixture and blend well. Chill at least 1 hour.

Preheat oven to 325°. Line cookie sheets w/ parchment paper. Shape dough into 1" balls; roll in sugar and place on cookie sheet. Bake 13-15 minutes or until edges are lightly browned. Cookies should be slightly soft in center. Cool 3-5 minutes, remove from cookie sheet to wire rack and cook completely. Store in airtight container.

NOTE: You can also sub lemon zest and juice for the lime.
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Sparkling Butter Toffee Cookies
• 1 cup sugar
• 3/4 cup LAND O LAKES® Butter, softened*
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup English or almond toffee bits
• Sugar
Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.

Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 1 1/2-inch circles. (If glass sticks, dip glass in sugar.)

Bake for 9 to 1l minutes or until edges are just lightly browned. (DO NOT OVER BAKE.) Sprinkle with sugar while warm. Cool completely.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

TIP: English toffee bits and chips are available in the baking section of large supermarkets.

TIP: Cookies may also be flattened with a fork in a criss-cross pattern.

--Land O Lakes website
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Sugar Pecan Cookies (Pecan Sandies)

1 cup finely ground pecans
1/2 cup margarine at room temp.
1/2 cup butter at room temp.
1/2 cup confectioner's sugar
2 cups All Purpose flour
2 tsp. vanilla
1/2 cup confectioner's Sugar

Prepare cookie sheets with parchment paper or lightly grease them. Mix the 6 ingredients listed in order given until well combined. Roll up into a ball and wrap in plastic wrap or waxed paper. Chill at least one hour.

Preheat oven to 350ºF.

Use a small cookie scoop to make balls or roll into 1" balls by hand and flatten on sheets using a glass bottom dipped in sugar or heel of hand. Bake 11-12 minutes. Cool 2 minutes and cool on racks. When cold, sprinkle with confectioner's sugar.

Makes 2-3 dozen, depending on size. If desired, do not chill dough and use a cookie press. Bake less time as needed for a smaller cookie.

Answer 2

Definitely use Nellie & Joe's key lime juice for AWESOME results!

Their website has incredible and E-A-S-Y recipes. When I make key lime pies, I use Nellie & Joe's, but I buy a few tiny key limes just for decoration.

Check out their site.. You should be able to find this easily in any grocery store. YUM!

http://www.keylimejuice.com/

Answer 3

foodtv has the best key lime pie recipes and they have been tested and nothing beats tollhouse

Answer 4

Check out foodtv.com . They usually have some interesting twists on desserts.

Answer 5

http://search.allrecipes.com/recipe/quick.aspx?q1=key+limes&lnkid=65&image1.x=0&image1.y=0

If they don't have it nobody does. Foodtv is also good.

Answer 6

allrecipes.com

Answer 7

Nellie & Joe's Key Lime Pie
•1-9" graham cracker pie shell
•1-14 oz. can sweetened condensed milk
•3 egg yolks (whites not used)
•1/2 cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.
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The Green Cutting Board's Vegan Key Lime Pie

Graham Cracker Crust:

1-1/4 cups graham cracker crumbs
6 tbls soft vegan soy spread
Filling:

12 ounces firm tofu
1/3 c powdered sugar
1/4 c Nellie & Joe's Key Lime Juice
zest of 1 large lime
Garnish:

4 ounces firm tofu
2 tbls raw sugar
1/4 tsp vanilla extract
Preparation:

Crush graham crackers in a bag until they are a course texture. In a bowl thoroughly combine cracker crumbs and soft soy spread. Line a 9" pie pan with the graham cracker mixture and bake in a preheated oven at 350 degrees for 8-10 minutes. Set aside to cool.

Puree 12 ounces of firm tofu in a food processor until smooth, about 3 minutes. Add the key lime juice and 1/3 c powdered sugar. Continue to blend until smooth and pour into chilled pie crust. Garnish with lime zest and refrigerate for 2 hours, overnight is better.

Puree 4 ounces of tofu. Add raw sugar, vanilla and continue to blend until smooth. Refrigerate until ready to serve.

Garnish the pie with whipped soy cream and serve.

Serves 6-8



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Nellie & Joe's Key Lime Pie

1-9" graham cracker pie shell
1-14 oz. can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.



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Nellie's Lo-Fat Key Lime Pie

1-9" graham cracker pie shell
1-14 oz. can of fat free sweetened condensed milk
2/3 cup nonfat plain yogurt
1/2 cup Nellie & Joe's Key West Lime Juice
2 teaspoons lime zest
1/4 cup water
2-1/4 oz. packages unflavored gelatin
Whisk together milk, yogurt, lime juice and zest. Sprinkle gelatin over warm water and let soften for 2 minutes, then whisk into lime mixture.
Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.



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No Cook-Eggless Key Lime Pie

½ cup Nellie & Joe’s Key West Lime Juice
1-14 ounce can sweetened condensed milk
8 ounce container non-dairy whipped topping
Green food coloring (optional)
Graham cracker crust
Combine condensed milk, Nellie & Joe’s Key West Lime Juice, whipped topping and a few drops of green food coloring. Blend together until smooth. Pour into graham cracker crust and refrigerate for several hours or until pie filling is firm.


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Key Lime Cookies

½ cup butter or margarine
1½ cup un-sifted powdered sugar
1 egg
1 tablespoon Nellie & Joe’s Key West Lime Juice
2 teaspoons lime zest
1 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 cups corn flakes, crushed
Preheat oven to 350º degrees. Beat together the butter and sugar until smooth. Add egg, Nellie & Joe’s Key West Lime Juice and zest. Mixture may appear curdled. Stir in flour, baking powder and salt. Place the crushed corn flakes in a bowl and drop cookie batter by teaspoonfuls on corn flakes and toss to coat. Place the cookies on an un-greased cookie sheet. Bake for 16 minutes. Cool on rack.


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Key Lime "No Cook" Cool Whip Recipe

1 can sweetened condensed milk
1/3 or ½ cup Nellie & Joe’s Key West Lime Juice (depending on preference)
8 oz. container coolwhip
Graham cracker crust
Whisk sweetened condensed milk with Nellie & Joe’s Key West Lime Juice until evenly mixed. Fold in coolwhip and fill crust. Refrigerate. This pie may also be frozen for a great summer treat. May be garnished with thin sliced pieces of lime. Enjoy!


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Choo Chew Bars

2/3 cup butter, softened
1 cup brown sugar, firmly packed
2 cups old fashioned oatmeal
3 teaspoons baking powder
½ teaspoon salt
½ cup all purpose flour, sifted
1¼ ounces sweetened condensed milk
½ cup Nellie & Joe’s Key West Lime Juice
2 egg yolks, lightly beaten
1 teaspoon lime zest
Cream butter and brown sugar, stir in oats and dry ingredients. Mix until crumbly. Spread half of mixture in well greased 13x9x2 inch pan, packing firmly. Combine condensed milk, Nellie & Joe’s Key West Lime Juice, egg yolks and lime zest; let stand 1 minute to thicken. Spread over crumb crust; sprinkle with remaining crumb mixture. Bake at 350º degrees for 25 minutes. Cool 15 minutes in pan. Chill several hours in refrigerator until firm. Cut into squares.


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Nellie's Key Lime Sponge Cake

6 egg yolks
¼ cup cold water
¼ cup cold Nellie & Joe’s Key West Lime Juice
1½ cups sugar
½ teaspoon vanilla
½ teaspoon lemon extract
1½ cups sifted cake flour
¼ teaspoon salt
6 egg whites
¾ teaspoon cream of tartar
Beat egg yolks until thick and lemon-colored; add water and Nellie & Joe’s Key West Lime Juice and continue beating until very thick. Gradually beat in sugar, then extract. Sift flour with salt 3 times; fold into egg yolk mixture a little at a time. Beat egg whites until foamy; add cream of tartar and beat until they form moist, glossy peaks. Fold into first mixture, turning bowl gradually. Bake in increased 10-inch round tube pan in slow oven (325º degrees) about 1 hour. Invert pan to cool.


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Abraham's Key Lime Pie

3 egg yolks (whites not required)
8 ounces of softened cream cheese
4-5 ounces Nellie & Joe’s Key West Lime Juice (more for tangier pie)
14 ounce can sweetened condensed milk
1-9”graham cracker pie crust
Pour condensed milk into blender. Add cream cheese gradually, in small portions and mix until smooth. Add egg yolks and blend well. Pour in Nellie & Joe’s Key West Lime Juice and continue blending until mixture is smooth. Pour the mixture into the graham cracker pie crust and bake at 350º degrees for 10 minutes. After baking, let stand for 10 minutes before refrigerating.
For a zestier taste, always prepare the pie a day before you need it. Top with freshly whipped cream and garnish with fresh lime zest.

http://www.keylimejuice.com/recipes.htm
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Choc-Oat-Chip Celebration Cookies

Ingredients
1/2lb. (2 sticks) margarine or butter, softened
1cup firmly packed brown sugar
1/2cup granulated sugar
2 eggs
2tablespoons milk
2teaspoons vanilla
1-3/4cups all-purpose flour
1teaspoon baking soda
1/2teaspoon salt (optional)
2-1/2cups Quaker® Oats (quick or old fashioned, uncooked)
2cups (12 oz.) mini semi-sweet chocolate chips
1cup chopped nuts (optional)


Preparation Steps
1.Heat oven to 375° F.
2.In large bowl, beat margarine and sugars with electric mixer until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
3.Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
4.Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Recipe Yield:
ABOUT 5 DOZEN
Serving Size:
1 cookie (undecorated)



http://www.quakeroatmeal.com/qo_quakerki...

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The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
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COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Source(s):
http://www.recipelink.com/copycat.html.....

Answer 8

Here are some recipes for you...I hope thay help you out!

Key Lime Tarts
Recipe courtesy Paula Deen

Yield: 24 tarts
This recipe can be easily doubled to make as many tarts as you need.


24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, preferably key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish

Preheat oven to 350 degrees F.
Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.

Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

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Key Lime Pie
Recipe courtesy Joe9s Stone Crab

Graham Cracker Crust:
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling:
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)

Topping:
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar


For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.
For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

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Basic Butter Cookies
Recipe courtesy Gourmet Magazine

Yield: 4 dozen cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Garnish: coarse or sanding sugar; or melted chocolate (see cook's note, below)

Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cook's note, below.)
Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
Cut enough 1/8 to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1-inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Cook's Note: Sanding sugar is available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).

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My Big, Fat Chocolate Chip Cookies
Recipe courtesy Tyler Florence

Yield: about 1 dozen 5-inch cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped

Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

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Hidden Mint Cookies
Recipe courtesy Paula Deen

Yield: 20 cookies

18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14-ounce package chocolate mint wafers
1 egg, beaten
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

Preheat oven to 375 degrees F.
Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

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Key Lime Margarita Pie

1-1/4 cups crushed pretzels
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice
1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
COMBINE condensed milk, lime juice and drink mix in large bowl until well blended. Remove 1/2 cup whipped topping; set aside. Gently stir in remaining 2-1/2 cups whipped topping. Pour into crust.
FREEZE 6 hours or overnight. Let stand at room temperature 15 min. or until pie can be cut easily. Garnish with reserved whipped topping before serving. Store leftover pie in freezer.

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OREO® Key Lime Pie

18 Reduced Fat OREO Chocolate Sandwich Cookies, finely crushed
2 Tbsp. butter or margarine, melted
1-3/4 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
2 tsp. grated lime peel
2 Tbsp. lime juice
2 cups thawed COOL WHIP FREE Whipped Topping

MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
STIR boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime peel and juice. Refrigerate 30 to 45 minutes or until slightly thickened.
ADD whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm.

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Thumbprint Cookies

Makes: About 5 doz. cookies

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped PLANTERS Pecans
1-1/4 cups raspberry preserves

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda; mix well. Add pecans; mix just until blended. Cover. Refrigerate 30 min.
PREHEAT oven to 350°F. Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Indent centers. Bake 10 min.
FILL each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely on wire racks.

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Peanut Butter Oatmeal Chocolate Chunk Cookies

Makes: About 2-1/2 doz.

1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) margarine, softened
1/2 cup peanut butter
1 egg
1-1/2 tsp. vanilla
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside.
BEAT sugars, margarine and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.