Iced Key Lime Cookies

  1. Iced Key Lime Cookies

    Butter Cookie
    1 cup (2 sticks) unsalted butter, softened
    1 cup granulated sugar
    1 egg yolk
    1/2 teaspoon vanilla extract
    1 1/2 teaspoons Key lime juice
    2 cups all-purpose flour
    1/2 teaspoon salt

    Key Lime Icing
    3/4 cup confectioners' sugar
    1 1/2 tablespoons Key lime juice

    Butter Cookies: Cream together the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the egg yolk, then the vanilla extract and 1 1/2 teaspoons Key lime juice. Lastly, blend in the flour.

    Transfer the dough to a large piece of plastic wrap and form into a cylinder that is 2 1/4 inches in diameter. Refrigerate for 2 hours or overnight.

    Preheat the oven to 350 degrees F. Butter 2 large baking sheets and set aside.

    Cut the cookies into 1/4-inch slices. Place the slices on the baking sheets and bake at 350 degrees F for 8 to 10 minutes. Place the baking sheets onto a cooling rack and cool for 5 minutes. Transfer the cookies to the cooling rack.

    For the key lime icing: Combine the confectioners' sugar and 1 1/2 tablespoons Key lime juice in a small bowl. Brush the tops of the cookies with the icing as soon as the cookies are transferred off the baking sheets.

    Yield: 50

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