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1
Whisk the flour and salt in a bowl.
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2
Beat the butter, cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, 3 minutes.
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3
Beat in the egg, lime zest and extract.
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4
Reduce the mixer speed to low; beat in the flour mixture.
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5
Transfer half of the dough to a separate bowl; tint with food coloring.
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6
Dust the dough with flour; roll out each color separately on floured parchment into a 1/4-inch-thick rectangle.
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7
Freeze until firm, 15 minutes.
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8
Trim each piece into a 4 1/2-by-7 1/2-inch rectangle, reserving the scraps.
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9
Cut each rectangle lengthwise into nine 1/2-inch-wide strips.
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10
Lay 3 strips side-by-side on a baking sheet (white, green, white).
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11
Set 3 more strips on top, alternating colors (green, white, green).
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12
Top with three more strips (white, green, white).
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13
Build another log starting with green-white-green.
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14
Chill the logs.
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15
Gather the scraps, keeping the colors separate.
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16
Roll out each on floured parchment into a 5-by-8-inch rectangle, 1/4 inch thick.
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17
Wrap the green rectangle around the log with the white corners and wrap the white rectangle around the log with the green corners; trim the excess.
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18
Wrap the logs in plastic; chill 2 hours.
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19
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment.
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20
Slice the logs into 1/3-inch-thick cookies; arrange 1 1/2 inches apart on the baking sheets.
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21
Bake, switching the pans halfway through, until set, 12 to 14 minutes.
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22
Let cool 5 minutes; transfer to racks to cool completely.
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23
Photograph by Andrew Purcell
