Blue Ribbon Group Key Lime Delights
Indiana State Fair 2013 Best Cookie
These Key Lime Delights are absolutely delight-ful! If you love citrus as much as we do, this best cookie recipe is for you!
The citrus flavor pops when you bite into them, making them distinct and memorable.
Key lime delights are a blue ribbon winning creation from the 2013 Indiana State Fair, created by entrant and home baker Rebecca Burgardt.
In the cookie dough itself, there is butter, of course, along with cream cheese, and both grated key lime peel and fresh key lime juice, among other ingredients. The cream cheese combined with the butter gives the cookie a richness you will love. A touch of green food coloring gives a hint of the cookie’s citrus flavor.
The powdered sugar topping adds another element of richness and color to these award-winning key lime delights. The topping features finely chopped dried pineapple and mango, as well as more juice and lime peel. The topping’s viscosity can be thick and frosting-like. However, you could add extra fresh key lime juice to thin it out to your preferred consistency.
During our recipe run through in the kitchen, we absolutely fell in LOVE with these cookies. You’re sure to flip over them too. Big citrus fan? Do a search for “citrus” on our main blog page and find a treasure trove of citrus sweet treats.
-Cyndi
Key Lime Delights
1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 egg
1 teaspoon grated key lime peel
1 1/2 tablespoons key lime juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Green food coloring, few drops
Topping:
1/4 cup butter, softened
1 cup confectioners’ sugar
3 teaspoons key lime juice
1 teaspoon grated key lime peel
1/4 cup dried pineapple, chopped fine
1/4 cup dried mango, chopped fine
Cream together butter, cream cheese and sugar until fluffy. Blend in remaining ingredients. Cover and chill for 1 hour. Heat oven to 375 degrees F. Roll dough into teaspoon-size balls and place on an ungreased baking sheet. With finger, make an indention in the middle of the ball. Bake for 8-10 minutes or until light brown on edges. Cool completely. For the filling, beat butter until fluffy. Add confectioners’ sugar, key lime juice, and key lime peel; beat until smooth. Stir in dried pineapple and mango. Place filling inside of indention on each cookie.
