lime-glazed cookies

I had a big presentation today for the staff, so I baked cookies. Seems reasonable.

Makes: 32

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup confectioners' sugar
• 2 tablespoons grated lime zest, (2 medium limes)
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1-1/2 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 5 teaspoons fresh lime juice
• 1 teaspoon grated lime zest
  

1. With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
2. Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape 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. Refrigerate dough until firm, at least 1 hour and up to 1 day.
3. Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
4. To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

RESULTS: A lime explosion in your mouth, very nice for early spring. The cookie is buttery and flaky, and the glaze is sweet and tart... like a sweet tart! I brought them to work and the only constructive criticism I could get out of people is that I didn't make enough.

I had some problems getting the log to square up right because the dough was so soft, so I think it would have been good to chill the dough a little, either in the mixing bowl or in the parchment, before squaring the edges. If the dough gets too soft to slice with your sharpest knife, flip it upside down.

As for baking, I used my great silicon baking mat, which worked perfectly. I would say if you think you've cut them thin, err on the side of golden brown doneness, but be careful because they can turn colors pretty fast. Ideally, they would be thick enough so that just they can hold together just barely brown. Once you put the glaze on, though, you can't taste the difference. Finally, I was worried about the glaze, I didn't think that 5 teaspoons of liquid could really melt all that sugar, but it did!