Lime-Glazed Cookies

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
  2. Add lime zest and juice, and salt; beat until combined.
  3. Add flour; beat until just combined.
  4. Turn out the dough onto a large piece of parchment or waxed paper.
  5. Using your hands, shape dough into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide).
  6. Fold paper over log; flatten sides against work surface.
  7. Freeze or refrigerate dough until firm, at least 1 hour or overnight.
  8. Preheat the oven to 350F, with racks in the upper and lower thirds.
  9. Line two large baking sheets with parchment paper.
  10. Using a sharp knife, cut dough into 1/4-inch-thick slices.
  11. Place about 2 inches apart on prepared sheets.
  12. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes.
  13. Transfer to a wire rack to cool completely.
  14. Using the back of a spoon spread about 1 teaspoon Lime Glaze on each cookie.
  15. Unglazed cookies can be kept in an airtight container at room temperature for up to 4 days; they should be eaten the same day they are glazed.
  16. In a small bowl, whisk together all ingredients until spreadable.
  17. Use immediately.

unsalted butter, granulated sugar, confectioners sugar, lime zest, freshly squeezed lime juice, salt, flour, confectioners sugar, freshly squeezed lime juice, lime zest

Taken from www.epicurious.com/recipes/food/views/lime-glazed-cookies-390137 (may not work)

Another recipe

Switch theme