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Nutrition Facts
Serving Size 23 g
(Approx. 24 Servings)
Amount Per Serving
Calories 120 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 50 mg 2%
Total Carbohydrate 12 g 4%
Dietary Fiber 0 g 0%
Sugars 10 g
Protein 1 g
Vitamin A 2% • Iron 0%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lime Lace Cookies (Gluten Free)

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
24  People

Ingredients

Recipe makes 24 Servings

4 Oz H-E-B Select Ingredients Sweet Cream Salted Butter, 1 stick
2 Tsp lime(s), zested, divided use
1/2 cup(s) H-E-B Organics Pure Cane Sugar
1 Tbsp H-E-B Heavy Whipping Cream
1/4 Tsp H-E-B Fine Crystals Mediterranean Sea Salt
3/4 cup(s) almond flour
8 Oz H-E-B Vanilla Candy Coating
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Instructions

1
Preheat oven to 350ºF. Line baking sheets with parchment paper.
2
Melt butter in a sauce pan over medium heat. Add 1 1/2 teaspoon of lime zest and simmer butter for 1 minute to infuse lime flavor.
3
Add sugar, cream and salt. Stir and cook for 2 to 3 minutes to melt sugar slightly. Remove from heat.
4
Pour almond flour into measuring cup (do not scoop). Stir well to incorporate. Set aside for 10 to 15 minutes at room temperature. Mixture may separate slightly while sitting. Dough mixture will be the texture of wet sand.
5
Stir to mix butter through before spooning a generous teaspoon of dough at a time onto parchment, about 3 inches apart. Form into a small circle and flatten out slightly, cookies will spread as they bake. Bake for 7 to 9 minutes, or until golden brown.
6
Cookies will be very soft when removed from oven. Cool for a few minutes on baking sheet before moving to a backing rack to cool completely.
7
Once cookies are completely cool, melt 1/2 the package of white coating according to package directions. Add remaining lime zest to white candy coating and stir through.
8
Sandwich cookies together using a thin layer of vanilla/lime mixture. Chill briefly to set before serving.
9
Chef's Note: These can also be made into delicate and satisfying cookie "sandwiches" by melting the coating and spreading a thin layer on the bottom of one cookie and sandwiching it together with another cookie.
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