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1
To prepare the cookies, whisk together the first three dry ingredients in a small bowl, set aside.
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2
With an electric mixer on medium speed, beat the butter and granulated sugar in a mixing bowl until fluffy.
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3
Beat in the limeade concentrate the lime zest.
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4
Reduce the speed to low and blend in the flour mixture, beating until just incorporated.
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5
Divide the dough in half; roll each half into a ball and flatten to a disk. Wrap in plastic wrap and refrigerate until firm, about 2 hours over overnight.
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6
When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray or line with parchment paper.
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7
Divide dough disk into 24 tablespoon sized pieces. Roll each into a ball and place 2 inches apart on the baking sheets.
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8
Use the bottom of a glass to flatten the balls into 2-inch rounds.
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9
Refrigerate for 15 minutes.
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10
Bake, rotating the baking sheets halfway through, until the cookies just beginning to turn golden around the edges, 10-12 minutes.
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11
Cool completely on a rack.
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12
Let the baking sheets cool, then repeat with the remaining dough.
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13
To prepare the glaze: combine the confectioner's sugar, lime zest and juice, the water, and food coloring, if using, in a small bowl; stir, adding a little more water, if necessary, to make a smooth glaze. Spread a thin layer onto each cookie. Let stand 15 minutes to allow the glaze to set.
