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Key Lime Tea Cakes

1 Cup Salted Butter (2 Sticks)
1/2 Cup Powder Sugar
1 Tsp Vanilla Paste or Extract
2 Cups Flour
1/4 Cup Fresh Lime juice
1 Tsp Lime Zest
1 Cup Powder Sugar for Topping

Bake 10-12 minutes at 350F

Enjoy :-)


Hi guys welcome back to the stephen's kitchen today we're going to be making key lime tea, cakes.

Now, if you've been a trader joe's at any time this past summer, they came out with these amazing little cookies.

They were almost like a shortbread, really buttery and they were coated in powdered sugar, almost like a christmas snowball, but a summery spin on that.

So I have a recipe that was super similar to it.

It had the same consistency and I thought why not turn it into a key lime version, so I tried it a few times and it came out great so now I'm going to share it with you guys today.

So let's go for the ingredients and we'll get started.

Okay, so the things that you're going to need for this you're going to need some all-purpose flour, some powdered sugar, two sticks of salted butter over here I have some fresh squeezed lime juice and I also grated some lime zest off of it about a teaspoon of that and some vanilla paste and I'm going to be using my kitchenaid.

I love my kitchenaid, but you can do this, like any of my other recipes in a bowl with a whisk and a wooden spoon.

So let's get started with this first thing.

I'm going to do is take my softened butter and it's not quite how I like it.

So I'm actually going to throw it in the microwave for about 20 seconds and I'll meet you guys back over here, but I just put this in the microwave for about 20 seconds and it's absolutely perfect.

So I'm going to throw that into my bowl next thing I'm going to do is I'm going to add in my confectioners sugar and I'm also going to throw in a little my vanilla paste.

If you don't have vanilla paste, you can obviously just use some vanilla extract.

I use this because I personally I like the specks of vanilla that you see running through it, especially when you're making any type of cookie or icing.

So I'm going to use this, but if you don't have this vanilla, extract, works, lovely, perfect and also this I just buy this off of amazon.

So now I'm going to close this and on a really low speed, I'm going to cream these together until it gets a little bit fluffy, and I will show you guys what that looks like okay, that looks perfect.

So all I'm gonna do is because there was nothing else in the bowl um.

The butter kind of comes up the sides of the bowl, so I'm just gonna scrape it down a little bit that way it's ready to mix.

When I put my dry ingredient in there, okay get it all off my spoon I'll put this on the sink.


Now I'm going to be adding in my lime juice and my lime zest, and I'm just going to give this a quick mix on really low speed just to incorporate it.

Before I put the flour in there perfect, I just wanted to get it in there a little bit now, I'm going to add on my bowl guard, because when you've had a few too many accidents, you invest them out.

So I'm going to put this on low speed and I am just going to go spoonful by spoonful and now with this cookie, you really want to make sure that you're going spoon for my spoonful when I was younger.

I remember thinking: oh I'm just going to throw it all in and all come together.

No with this batter in particular I've ruined it so many times growing up.

This is actually my mom's recipe that I've modified into different flavors over the years.

I've ruined this basic cookie recipe because I get impatient and I just throw all the flour in so you need to take your time, go spoof my spoonful, and I will show you guys what the batter looks like when it's done.

Okay, my batter looks absolutely perfect, so I'm just going to clean off my attachment now.

Ideally you want this to chill in the fridge for about like 20 to 30 minutes, but if you're impatient like me, we're just gonna bake them.

You know we have no patience here in the stephen's household, so we're just gonna bake them.

I mean you, don't have to chill them it's just if you chill them, if they're a little bit easier to work with so okay, so the oven is set to 350 degrees and with a teaspoon.

I am just going to form out cookies on my parchment paper lined baking sheet.

So something to note about these is because there's no leavening asian in these there's no baking powder, baking soda they're not going to expand it's not even egg in this.

So also you can eat this dog, this dough raw and you won't get sick, but um the thing about these cookies is I normally when you're, making a normal chocolate chip cookie, for example, there are so many leavening agents in there that they completely change from when you put them in to when they come out.

So when I make chocolate chip cookies, I kind of just plop them on a cookie sheet and they always turn out okay, because they sort of melt into what we know and love is a good old american chocolate chip cookie.

But with these the way you put them in the oven is exactly how they're going to come out.

They're just going to be cooked, basically a little bit brown.

So you don't want to just throw these on a cookie sheet and have them looking messy.

You want to roll them.

You want to take your time with them, because they're going to come out exactly the way you put them in.

So I'm just going to take my time here.

I'm going to roll these out.


Another note for you is that these aren't going to expand.

So you can put these super close to each other on a cookie sheet a lot of times.

I can fit this whole batch of dough on one cookie sheet in one go and, like I said before, we have no patients here.

So you know it's exactly what I'm gonna do so I'm just gonna roll these out and then I will see you guys in a couple minutes.

Cookies are all rolled out and, like I said, I put the whole batch just on one large cookie sheet.

I'm gonna pop these in the oven at 350 degrees, for about 10 to 12 minutes or until the bottom gets a little bit golden brown you're going to want to feel them.

They'll still be a little bit soft make sure you just lift them up.

They'll flatten at the bottom and you'll see that nice golden color.

That means that they are done.

You were looking for the tops of them to stay nice and light.

So I'm going to put these in and I'm going to clean up around here, and I will show you guys the next step, my cookies baked for about 14 minutes and, as you can see, they are still nice and light.

But if you flip them over, they have a little bit of a golden brown color to the bottom.

So now the last step that you guys need to do is you need to get a bowl of powdered sugar and basically we're going to while they're hot, while they're piping, hot we're going to roll them in the powdered sugar.

And now these need to be rolled in the powdered sugar, but the first time that you dip them in the powdered sugar.

It's almost going to make sort of like an icing.

The powdered sugar is kind of going to melt a little bit around them and then the second time you do them it's to give it a little bit of a thicker coating.

So now these are really similar to butterballs, or also known as christmas, snowballs and yeah they're, just so good, and it's so simple.

So now what you could do is if you're, like my grandma, she gets a big ziploc bag.

She fills with powdered sugar and she throws all the cookies in and she shakes it up now.

You can do that, but these are a little bit more delicate than traditional snowball.

Cookies are so I like to just take my time and I do them one by one in a bowl.

I have a slotted spoon here in case they get a little bit too hot for me to handle, but if there's anything I can handle in life it's hot cookies, so I'm gonna finish rolling.

All of these okay, so after I went through I rolled them on the powdered sugar, I went back in with them and rolled them again for a second coat and, as you can see, they look like little snowballs they're, so pretty, and I don't know which one I want.

I think I want this one right here, they're still a little bit warm, so they should be cooling a little bit, but I'm just so excited I'm just all right.

Let's give this a taste, they melt in your mouth and this would be perfect.

I know the summer has come to an end, but these would be so refreshing at like an outdoor cookout.

Honestly, I think these are good for any time of year.

I'm somebody who loves lime, anything lime flavored.

So these are right up my alley but yeah and you guys saw how easy they were, and you don't have to wait until july for trader joe's to come out with their version of them.

They honestly taste just like a trader joe's version.

So if you guys want to give this recipe a try, I will put the recipe down below in the description box, make sure you subscribe to the stephen's kitchen and give this video a like down below until next time.

I'll see you guys in my next video bye.



What is the difference between a lime and a key lime? ›

In addition to the size difference, key limes also have a thinner skin and a higher acidity level than regular limes, which gives them a more intense and tart flavor.

Can I use regular limes for key limes? ›

Despite the slight flavor difference, swapping out Persian limes for Key limes is a pretty common substitution. Taste of Home even notes that, when baked into a dessert, it can be hard to tell the difference between the two taste-wise.

Is Key lime healthier than regular lime? ›

While key limes are valued for their flavor and strong citrus aroma, they are also more costly. When it comes to nutrition, key limes and Persian limes are similar, both offering fiber and vitamin C, with few calories. They are basically interchangeable when used in recipes, although key limes offer a bolder taste.

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