Lime Glazed Cookies Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
• With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
• Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.
• Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.

Steps:

• For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
• In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
• For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

Steps:

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

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
• Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
• Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
• Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
• While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.