Lime Christmas Tea Cookies Recipe
Lime Christmas Tea Cookies Recipe photo by Taste of Home
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Lime Christmas Tea Cookies Recipe

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Brighten your holiday cookie tray with these tangy frosted fir tree that are flecked with pistachios and flavored with lime juice and vanilla. The festive treats are almost too pretty to eat! —Mary Ann Taday, East Lyme, Connecticut
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons grated lime peel
  • 1/4 cup lime juice
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 10 to 12 drops green food coloring
  • 3/4 cup finely chopped pistachios
  • ICING:
  • 3-3/4 to 4 cups confectioners' sugar
  • 5 to 6 tablespoons warm water
  • 3 tablespoons meringue powder
  • Green food coloring, optional

Nutritional Facts

1 cookie: 191 calories, 11g fat (6g saturated fat), 24mg cholesterol, 104mg sodium, 22g carbohydrate (9g sugars, 1g fiber), 3g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lime peel, lime juice and vanilla. Gradually add flour and mix well. Beat in food coloring. Stir in pistachios. Cover and refrigerate for 4 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Divide in half; if desired, tint one portion green. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
  4. Frost and decorate cookies as desired. Let stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container. Yield: about 4 dozen.
Originally published as Lime Christmas Tea Cookies in Country Woman Christmas Annual 2004, p43

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mm-mm User ID: 3018339 151219
Reviewed Dec. 31, 2010

"I just made these cookies a few hours ago, and they were delish! The tanginess is very unique and the cookie in combination with the frosting is very refreshing. Will definitely make these again."

Leitzke User ID: 5471726 75275
Reviewed Nov. 2, 2010

"I discovered this recipe a week before Halloween. I used bat and witch cookie cutters and my adult kids loved them. They love the tang and said they seem to get a little tangier after a few days. If you like limes, you will love this cookie"

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