Sunday, March 24, 2013

Key Lime Sugar Cookie Bars

Have I told you lately that I love anything Key Lime flavored?? It seems lately that everyone is talking about making different flavors of Sugar cookies, and Betty Crocker has frosting flavorings and all this talk made me think, 'Why not try to make a different flavor of sugar cookie with my favorite sugar cookie recipe?".  So I thought I would start by trying a Key Lime flavor.... Oh my goodness these were good! I made them with my sister when I went to visit last week (she lives in Arizona).. and that is why I hadn't posted recipes for a while. We didn't care if they weren't in perfect square shapes just that they tasted good. Needless to say they didn't last long. I like to use a little citric acid dissolved in the lime juice, just seems to give it more of that lime tartness that is hard to get unless you add a ton of juice, and then your dough would be runny. You can get citric acid at most Pharmacies, it's behind the counter so you have to ask for it. It's highly worth it. We made them for St. Patrick's day, but Easter is coming so whip up a batch and enjoy!

Key Lime Sugar Cookie Bars
Zest of 1 lime
1 cup granulated sugar
1 cup butter (no substitutions), softened
1 large egg
1 teaspoon lime extract
1/2 teaspoon vanilla extract
Juice of 1 lime with about 1/2 teaspoon citric acid dissolved in it. (this helps give it a little extra tartness)
1/4 teaspoon coconut extract (if desired, not necessary)
3 cups all-purpose flour plus an extra Tablespoon if your dough is slightly sticky (because of the juice)
1-1/2 teaspoons baking powder
1/2 teaspoon salt

In a large mixing bowl add your sugar and lime zest, rub the zest into the sugar until it becomes fragrant. Next,  add your butter and cream until light and fluffy--about 2 minutes.
Add egg, flavorings  and lime juice mixture and mix to incorporate.
In a separate bowl whisk together the flour, baking powder, and salt.
Add slowly to the butter mixture and mix to combine.

Line a large cookie sheet with parchment paper or spray with a non-stick cooking spray. Plop your cookie dough out onto your cookie sheet and press to the edges with fingers so the dough covers the bottom of the pan (if your pan is really big and you want thicker bars don't go all the way to the edges.)
Bake at 350 for 12 to 15 minutes or longer until the middle is well set and the edges start to turn slightly brown. The baking time really depends on how you like them and how thick your dough is. If you like them more chewy bake less time, for more crispy bake a little longer.
Cool completely before icing.

For the Frosting:
1/2 cup white chocolate chips
1/2 cup (1 stick) butter, room temperature
2 ounces cream cheese, room temperature
3 1/2 cups powdered sugar
Pinch salt
1/2 teaspoon pure vanilla extract
2 Tablespoon lime juice (bottled or freshly squeezed) add 1/4 teaspoon citric acid  and dissolve in the lime juice
1 drop green food coloring

In a small microwave safe bowl, place the white chocolate chips, microwave for about 1 minute, then stir. This should be enough time to melt the chips completely, but if not, microwave for 15 seconds more. Stir, and if melted set aside.

Next, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, lime juice mixture, and drop of green food coloring and mix until very smooth. Add more powdered sugar if too thin add a little more powdered sugar, you don't want the icing to run off the bars. Add the melted white chocolate and mix just until incorporated.
Frost the sugar cookie bars and add green sprinkles or toasted coconut or leave then plain. Then cut into squares and enjoy!  (I did)..........YUMMO!


  1. these look soooo good! i must make them soon!

  2. they were so good! We even bribed the pool man with them (long story there) I hope you like them!