My mom used to make these mouth watering lime cookies for St. Patrick’s Day. They were always a favorite. The lime is a perfect hint of spring just around the corner. I made these with my kids yesterday, and had to make a few adjustments to my mom’s recipe, to make them dairy-free for Weston. I also wanted a glaze that used real lime juice. So I’ll give you both versions of the recipe below!

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Cookie Ingredients:

3 3-oz packages of lime flavored jello 

2 cups of shortening

2 cups powdered sugar

4 cups flour
2 eggs

2 cups powdered sugar

fresh squeezed juice from 1 lime

green food coloring

green sprinkles

1. Heat oven to 375 degrees.

2. Mix the 3 jello packages, shortening, powdered sugar and eggs until light and fluffy.

3. Stir in flour until mixed.

4. Roll dough into balls and flatten with your hand.

5. Bake until set but not brown, 8 to 10 minutes. Cool slightly; remove from

cookie sheet. Cool completely.

6. Prepare Green Glaze- Squeeze lime juice into bowl. Whisk juice, powdered sugar, and a drop of food coloring together. Add more sugar if needed.

7. Put waxed paper strips on counter. Dip tops of cookies

into glaze and set out on waxed paper to dry. Add sprinkles while the tops

are slightly wet. (If the tops are too wet the sprinkles melt into the cookies, if

the tops are too dry, the sprinkles won’t stick).

2 cups of butter

2 6oz packages of lime flavored jello (save out ½ of one box for glaze)

2 cups powdered sugar, plus 3 cups for glaze

4 cups flour
2 eggs

Green Glaze (below)

Green sprinkles

1. Heat oven to 375 degrees.

2. Reserve ½ of a package of dry gelatin for the glaze.

3. Mix remaining gelatin, butter, powdered sugar and eggs until light and fluffy.

4. Stir in flour until mixed.

5. Using cookie scoop, arrange cookies approximately 2 inches apart on

ungreased cookie sheet. Flatten cookie dough with the back of a flat spatula,

periodically coating the spatula with flour to prevent the dough from sticking

to the spatula.

6. Bake until set but not brown, 8 to 10 minutes. Cool slightly; remove from

cookie sheet. Cool completely.

7. Prepare Green Glaze. Put waxed paper strips on counter. Dip tops of cookies

into glaze and set out on waxed paper to dry. Add sprinkles while the tops

are slightly wet. (If the tops are too wet the sprinkles melt into the cookies, if

the tops are too dry, the sprinkles won’t stick).

1. Mix reserves gelatin and ½ cup boiling water.

2. Let stand 5 minutes.

3. Stir in 3 cups of powdered sugar until smooth and of desired consistency.

(Thanks to my sister Jesse for mom’s recipe)!