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.