Sarah’s Lime Glazed Cookies
Sarah’s Li 
me Glazed Cookies (Corinne)
Makes about 3 dozen.
For the Cookie:
1 1/2 sticks (3/4 cup) unsalted butter at room temperature
1/4 cup granulated sugar
1/4 cup icing sugar
2 tablespoons finely grated lime zest (2 medium limes) (use regular limes – not Key Limes – their flavour is too mild)
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Beat the butter and both sugars until light and fluffy, 3 to 4 minutes. Add lime zest, juice and salt and beat until combined. Add flour and beat until just combined. Turn out dough onto a large piece of parchment paper. Using your hands, shape dough into an 8″ 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. Freeze or refrigerate until firm, at least 1 hour or overnight.
(Note: when I made these for Gabriela’s baby shower I divided the dough into two flat discs. After being almost frozen, I rolled each disc between sheets of parchment paper to about a 1/4 inch thickness. I used a scalloped edge cookie cutter and they ended up looking very pretty, very lightly sprinkled with coloured sugar. I found neat ones at Homesense, and particularly liked using a blue/green sugar combination.)
Preheat the oven to 350F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place cookies about 2 inches apart and bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool. Spread about one teaspoon Lime Glaze on each cookie. Unglazed cookies can be kept in an airtight container at room temperature for up to 4 days; but glazed cookies should be eaten the same day (well, that’s not always going to happen and have found storing them, once cold, between sheets of parchment paper, works okay for iced ones – just remove them to a plate before letting them warm up again).
For the Lime Glaze:
3/4 cup confectioners’ sugar
1 tablespoon plus 2 teaspoons freshly squeezed lime juice
1 teaspoon finely grated lime zest
In a small bowl, whisk together all ingredients until spreadable. Use immediately.
