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KeyLime Clementine Spritz

KeyLime Clementine Spritz

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3.5

4 ratings

June 4, 2020

Perfect by the pool

Photo courtesy of LaCroix

Lime, mint, clementine, and bubbles—what's not to love?

This recipe is courtesy of LaCroix.

Ready in

5 m

5 m

(prepare time)

1 m

(cook time)

1

Servings

Ingredients

  • 5 mint leaves
  • Drizzle of honey
  • 1/4 Cup clementine juice
  • Squeeze of key lime
  • 4 Ounces KeyLime LaCroix

Directions

Add mint, pour honey, and muddle. Add clementine juice, squeeze key lime, add ice and KeyLime Lacroix.

Stir and garnish with mint. Enjoy!

Tags


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Recipe Summary

  • ¾ cup butter, softened
  • ⅓ cup sour cream
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon clementine zest
  • 1 teaspoon lemon zest
  • 2 ½ cups all-purpose flour
  • ⅓ cup finely ground slivered almonds
  • 1 recipe Citrus Icing
  • Yellow or orange colored sugar

Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


Watch the video: How to make a Coconut Key Lime Cocktail (October 2021).