Makes about 2 dozen cookies

Here’s what you will need:

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
1/4 teaspoon salt
2 1/2 sticks (1 1/4 cup) unsalted butter, softened
1 tablespoon key lime juice, freshly squeezed
2 teaspoons key lime zest, freshly grated

2 1/2 cups powdered sugar
2 teaspoons key lime zest, freshly grated
5-6 tablespoons key lime juice, freshly squeezed

Begin by combining the flour, powdered sugar, cornstarch, and salt in a bowl. Set aside.

With an electric mixer, beat the butter until creamy. Add the flour mixture, key lime juice, and key lime zest. Beat at a low speed until the dough forms.

Shape the dough into two flat discs. Wrap in plastic wrap and refrigerate for about an hour.

Preheat your oven to 350 degrees F.

On a lightly floured surface, roll out the dough so that it’s 1/5-1/4-inch thick. (Note: This dough tends to be a bit fragile. If you’re using a cookie cutter with narrow parts, like this cactus, those areas will be weak with a tendency to break. A thicker cookie will help prevent this.)

Place the cookies on an ungreased cookie sheet. Bake 9-11 minutes or until the edges just start to brown. Cool at least 1 minute on the cookie sheet. Then carefully move the cookies to a cooling rack to cool completely.

For the glaze, in a large bowl combine the powdered sugar and lime zest. Gradually whisk in enough lime juice for the desired consistency for glazing. Spoon or pipe the glaze on top of the cookies. Top each cookie with sprinkles immediately after icing to ensure they stick. Let stand until the glaze has hardened.

Posted By at 12:37 PM
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