Reviewed: Jul. 15, 2003

Not what I had in mind. Was hoping they would turn out like shortbread cookies that you could roll in powdered sugar. Too soft.

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Reviewer:

C_WHITES_

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Reviewed: Sep. 30, 2002

Great recipe! I followed it exactly for the ingredients. But I refrigerated the dough (way too sticky) for 1 hour and was able to drop spoonfulls easily but it was a bit sticky. After 4 hours of refrigeration I found I could roll balls. Interestingly, the cookies ended up the same either way, both in size and texture. Oh, I also made larger (1 inch balls) and cooked those for 15-17 minutes on a later batch. I will definitely make this recipe again. I brought them into work and they disappeared in a short time. I'm thinking it would work well with oranges. I'll try that next time.

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BHYLER

Cooking Level: Intermediate

Home Town: Escondido, California, USA

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Reviewed: Jul. 29, 2002

I agree the dough is very soft I simply refrigerated the dough for an hour and used my cookie scoop to "drop" the dough on to the cookie sheet. It is still a very nice flavor nice and "tangy"

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ZBALES

Cooking Level: Intermediate

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Reviewed: May 31, 2002

After finding & reading the reviews, I decided to change the lime juice to real key lime juice, plus I added 4 drops lime oil, along with the zest. My dough was also to soft so I added another 1/2 cup of flour. After the first batch cooled for less than one minute, I placed them in a large ziplock with a cup of powdered sugar and shook it very easy, coating the entire cookie with the powdered sugar.

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grandma_ho

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Reviewed: Jan. 15, 2002

I found this recipe very good,but,I made a few changes such as,I used Key Limes and Zest and I added 1/4 cup more flour.I doubled the batch and placed it into a plastic lined bread baking tin and froze the dough for several hours which made it easier to handle.It's a keeper! !

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MARILIN

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Reviewed: Dec. 27, 2001

Yummy and stronger lime flavor than I expected. The powdered sugar on top is a nice addition.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Dec. 19, 2001

I had hoped to make small puffs, but this dough was SO soft! With each sheet I prepared, I added more flour to the remaining dough and finally got small mounds. The flavor is very good

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CAROL CAUSER

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Reviewed: Dec. 1, 2001

I found the dough to be too soft to shape by hand, so I dropped them onto a cookie sheet instead. I also iced them with a mixture of confectioners sugar, key lime juice and just a drop of yellow food coloring. They are a lovely sweet-tart flavor, and I will surely make them again.

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BINX101

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Whitby, Ontario, Canada

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Reviewed: Nov. 6, 2001

These are delightful and have become a family favourite. I now have to double the recipe as they are addictive!

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LISARMONT

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Reviewed: Mar. 16, 2001

I love these cookies. They are very easy to make (easier than rolled cookies for sure) and have wonderful flavor, just the right amount of sweet and tart.

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HEATHER FEHRENBACH

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Reviewed: Mar. 8, 2001

This is not a rolled cookie, however it is tasty. The batter is a little thin making a delicate cookie. Tasty

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MCOONAN

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Reviewed: Feb. 3, 2001

My family loves lemon and lime things, I have also tryed with recipe with lemon juice and zest and it was also good that way.

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KHORTON

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Reviewed: Aug. 2, 2000

This recipe is such a joy to make in the hot hot summer! Light, fluffy, tart, refreshing!! A must try.

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BSSTEARNS

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Reviewed: Jul. 29, 2000

My husband is from Key West, and we both love the taste of key limes. This cookie reminded me of a butter cookie, but with a strong key lime flavor. When I prepared these I used freshly squeezed juice, which may have enhanced the flavor. Everyone who tried them loved them. This is perfect if you are looking for something a little different than the standard cookie.

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