Ingredients
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup granulated sugar
1/4 cup confectioners’ sugar
2 tablespoons grated lime zest, (2 medium limes)
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 1/2 cups all-purpose flour
For The Glaze
3/4 cup confectioners’ sugar
5 teaspoons fresh lime juice
1 teaspoon grated lime zest
Preparation
With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.
BTW - you can substitute lemon for lime; add mint to the glaze and call it mojito; change the glaze to a favorite recipe to be creamier; you could even add bits of ginger
