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Directions:
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Makes about 18 cookies
You will need two limes for the cookies and icing; be sure to zest them before juicing them. If you are using the icing to pipe decorations on the cookies, rather than simply frosting them, be sure to strain the pulp from the lime juice.
Process together in a food processor about 15 seconds:
3/4 cup sugar
1 1/2 tablespoons fresh grated lime zest
Beat with an electric mixer
1 cup unsalted butter, softened
lime sugar from above
Add and mix:
1 large egg
1/2 teaspoon vanilla extract
Whisk together, then add and beat to incorporate:
2 1/2 cups all purpose flour
1/2 teaspoon salt
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto a cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate with Lime Icing (below).
Lime Icing
Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners' sugar, 4 tablespoons fresh lime juice and a pinch of salt until smooth.
Enjoy!
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