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1
Make the lime curd In a medium bowl, using a hand mixer, beat the butter with the granulated sugar at medium speed until light and fluffy, about 3 minutes.
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2
With the machine on, beat in the eggs and egg yolks 1 at a time.
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3
Beat in the lime juice, lemon juice and salt; the mixture will curdle.
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4
Scrape the curd mixture into a medium saucepan and cook over moderately low heat, stirring constantly, until its thickened and reaches 180 on an instant-read thermometer, about 10 minutes.
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5
Strain the curd through a fine sieve into a medium bowl.
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6
Press a sheet of plastic wrap directly on the surface of the curd and refrigerate until firm, at least 3 hours or overnight.
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7
Meanwhile, make the cookies Line 2 baking sheets with parchment paper.
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8
In a medium bowl, whisk the flour with the lime zest and salt.
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9
In another medium bowl, using a hand mixer, beat the butter with the confectioners sugar at medium speed until light and fluffy, about 3 minutes.
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10
Beat in the vanilla, then beat in the dry ingredients just until combined.
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11
Stir in the cranberries.
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12
On a lightly floured surface, roll out the dough 1/4 inch thick, then cut into 2-inch squares and transfer to the baking sheets.
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13
Refrigerate for 1 hour.
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14
Preheat the oven to 350.
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15
Bake the cookies for about 20 minutes, shifting the pans halfway through baking, until golden.
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16
Transfer the cookies to a rack and let cool.
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17
Serve with the lime curd.
