From Paulette Vickery's Recipe Collection

Key Lime Wafers

cookies, fruits

3 each key limes
3/4 cup sugar
1 each stick butter, softened
1 each large egg
1 3/4 cup flour
1/2 cup powdered sugar

From limes grate 1 teaspoon peel, and squeeze 3 tablespoons juice. In large bowl, with mixer at medium speed, beat sugar with butter until creamy. Reduce speed to low, beat in egg, grated lime peel, and lime juice until blended. Beat in flour until combined, occasionally scraping bowl with rubber spatula. Divide dough in half. Spoon each half onto waxed paper. Shape into 2 bricks, each 6 inches, by 2 1/2 inches, by 1 1/2 inches. Wrap each brick, place on cookie sheet, and freeze 3 hours, or up to 1 month. If freezing up to 1 month, wrap bricks in plastic wrap, then place in freezer weight self sealing plastic bag. Preheat oven to 350 degrees. Slice 1 brick into 1/4 inch thick cookies. Place cookies about 1 inch apart on ungreased, large cookie sheet. Bake cookies, 12-15 minutes, until edges are golden brown. With spatula transfer cookies to wire rack. Sift some powdered sugar over hot cookies. Repeat with remaining dough. Store in tightly covered container. For crisper cookies, slice 1/8 inch thick, and bake 10-12 minutes, until golden brown around the edges.

Yield: 48 servings




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