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Cobalt Blue Glass Coffee Creamer & Sugar Bowl

Handmade Glass Coffee Creamer & Sugar Bowl in the Inverted Thistle Pattern

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This beautiful coffee creamer and sugar bowl set will add elegance to your coffee service. Setting your coffee table with these beautiful pieces, and serving a few small, but deliciously decadent cookies can turn an afternoon visit with friends into an occasion. (Try our Lime Cooler Cookie Recipe.)

Or use them with your breakfast buffet, at your reception, or at your next tea.

A number of matching pieces are available in the Inverted Thistle pattern.

The coffee creamer and sugar bowl are American handmade glass. Each piece is approximately 4.25 inches tall.

These tasty morsels offer some variety in the world of cookies. Enjoy the little extra zing.

We used about 6 small limes to produce enough zest for the cookies.

Lime Cooler Cookie Recipe

1 cup butter, at room temperature
1/2 cup powdered sugar
1 T. lime zest (use a zester - do not include the white pith)
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1/8 tsp. salt
1/2 tsp. vanilla extract
granulated sugar
1 1/2 cups powdered sugar
3 T. fresh lime juice

Preheat oven to 350 degrees.

In a mixer, cream the butter and 1/2 cup powdered sugar. Add the lime zest and mix.

In a separate bowl, mix the flour, cornstarch, and salt. Add to the creamed mixture and mix until combined. Add the vanilla extract.

Use a 1-inch scoop or teaspoon to form 3/4-inch balls of dough (using a scoop with a handle that you squeeze to release the dough makes the job very easy). Space about 2 inches apart on an ungreased cookie sheet.

Smear a small amount of dough on the bottom of a glass. Dip in sugar. Gently flatten a ball of dough until about 3/8 inches thick. Re-dip the glass into the sugar before flattening each cookie.

Bake 10 to 12 minutes or until edges are lightly browned. Cool for 1 to 2 minutes and then carefully move cookies to a cooling rack. Cool cookies completely before moving on to the next step.

Mix the remaining 1 1/2 cups of powdered sugar with the lime juice to make a glaze. Pour the glaze through a metal mesh strainer to remove any lumps of sugar or lime pulp.

The glaze should flow freely from the end of a spoon but not be watery.

Place the cookies on the cookie rack over a clean cookie sheet or shallow baking dish. Pour the glaze over each cookie, covering the cookie completely.

As needed, scrape up the glaze and restrain it to remove cookie crumbs.

If you need to make additional glaze, mix 1/2 cup powdered sugar with 1 tablespoon of lime juice and strain.

Allow cookies to dry completely before serving or storing in an airtight container.

Makes 42 small cookies. The recipe may be doubled.