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1
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
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2
Add lime zest and juice, and salt; beat until combined.
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3
Add flour; beat until just combined.
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4
Turn out the dough onto a large piece of parchment or waxed paper.
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5
Using your hands, shape dough into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide).
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6
Fold paper over log; flatten sides against work surface.
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7
Freeze or refrigerate dough until firm, at least 1 hour or overnight.
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8
Preheat the oven to 350F, with racks in the upper and lower thirds.
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9
Line two large baking sheets with parchment paper.
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10
Using a sharp knife, cut dough into 1/4-inch-thick slices.
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11
Place about 2 inches apart on prepared sheets.
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12
Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes.
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13
Transfer to a wire rack to cool completely.
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14
Using the back of a spoon spread about 1 teaspoon Lime Glaze on each cookie.
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15
Unglazed cookies can be kept in an airtight container at room temperature for up to 4 days; they should be eaten the same day they are glazed.
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16
In a small bowl, whisk together all ingredients until spreadable.
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17
Use immediately.
