Best 3 Cinnamon Basil Lime Icebox Cookies Recipes

LIME ICEBOX COOKIES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, 1/2 cup granulated sugar and 1 tablespoon lime zest in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the lime juice and egg; mix until combined. Reduce the mixer speed to medium low, add the flour mixture and beat until combined.
• Place two 12-by-16-inch pieces of parchment paper on a work surface. Divide the dough in half and place each half on a piece of parchment; form each into a rough log. Fold the parchment over the dough; use a ruler to help you roll and press each piece of dough into a 1-by-12-inch straight-sided log. Wrap each log in the parchment and refrigerate until firm, at least 3 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Combine the remaining 1/3 cup granulated sugar and 1 1/2 teaspoons lime zest and the green sanding sugar on a piece of parchment. Unwrap the logs; roll in the lime sugar to coat. Slice into 1/4-inch-thick squares; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

ICEBOX COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

CINNAMON BASIL & LIME ICEBOX COOKIES

Steps:

• Sift together flour, baking powder and salt and set aside. Cream butter, sugar and egg together in mixer until light and fluffy. Add vanilla extract, nutmeg, lime zest, cinnamon basil and almonds and mix until thoroughly combine. Add flour mixture in three or four parts, making sure that flour is completely mixed in before next addition. Gently roll dough into an even log about 3 inches in diameter, lightly flour hands and work surface if dough is sticky. Wrap rolled dough in parchment/wax paper and chill at least 2 hours until completely firm or store for up to one week in the refrigerator. This dough can also be frozen for up to two months. Preheat oven to 375 degrees, slice dough in roll 1/8 inch thick straight out of the refrigerator or after about 6 hours of thawing in fridge if frozen dough. Place cookies about 2 inches apart on a sheet pan and bake 8-10 minutes until edges are lightly golden brown. Remove from sheet pan immediately and cool on a wire rack.