Growing up, baking cookies with friends was one of my favorite past times. I will always remember making Christmas cookies at my friend Ellie’s house. One recipe that always stuck out to me was her mom’s Ice Box Cookies. Before that, I had never experienced anything like them. I loved the fact that you could mix the dough together, chill it, then take it out later to slice and bake. I thought not only was it convenient, but a nice change in shape and texture in a cookie. I knew that I’d want to use this technique again soon.
One of my all-time favorite flavors is lime. I can’t get enough of it. Not only is it refreshing, but it also brightens up the palette and allows a heavier tasting cookie to have a lighter flavor. Once I saw this recipe, I knew it was one I had to try out.
Lime-Glazed Cookies
From Martha Stewart’s Baking Handbook
Makes about 3 dozen
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup confectioners’ sugar
- 2 tablespoons finely grated lime zest (2 medium limes)
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- Lime Glaze (recipe follows)
In a 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. Add lime zest and juice, and salt; beat until combined. Add flour; beat until just combined.
Turn out the dough onto a large piece of parchment or waxed paper. 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). Fold paper over log; flatten sides against work surface. Freeze or refrigerate dough until firm, at least 1 hour or overnight.
Preheat the oven to 350˚F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Using a sharp knife, cut dough into 1/4 inch-thick slices. Place about 2 inches apart on prepared sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool completely. Using the back of a spoon, spread about 1 teaspoon Lime Glaze on each cookie. 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.
Lime Glaze
- 3/4 cup confectioners’ sugar
- 1 tablespoon plus 2 teaspoons freshly squeezed lime juice
- 1 teaspoon finely grated lime zest
In a small bowl, whisk together all ingredients until spreadable. Use immediately.
I plan on using this glaze recipe for cakes and regular sugar cookies. I liked how easy this recipe was to make and bake. No scooping involved.. just slice and bake! I recommend making a double batch. I stored the cookies in a tupperware container with the glaze in a sealed bowl in the fridge.
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- Lime Cookie Dough
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- Waiting to Glaze
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- Finished and Glazed
