Lime-Glazed Cookies

1. 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.

2. 2

   Add lime zest and juice, and salt; beat until combined.

3. 3

   Add flour; beat until just combined.

4. 4

   Turn out the dough onto a large piece of parchment or waxed paper.

5. 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).

6. 6

   Fold paper over log; flatten sides against work surface.

7. 7

   Freeze or refrigerate dough until firm, at least 1 hour or overnight.

8. 8

   Preheat the oven to 350F, with racks in the upper and lower thirds.

9. 9

   Line two large baking sheets with parchment paper.

10. 10

    Using a sharp knife, cut dough into 1/4-inch-thick slices.

11. 11

    Place about 2 inches apart on prepared sheets.

12. 12

    Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes.

13. 13

    Transfer to a wire rack to cool completely.

14. 14

    Using the back of a spoon spread about 1 teaspoon Lime Glaze on each cookie.

15. 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.

16. 16

    In a small bowl, whisk together all ingredients until spreadable.

17. 17

    Use immediately.

* Per serving · 4 servings · Values may vary.