Lime-Glazed Cookies

Directions

1. 1
   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.
2. 2
   Add lime zest and juice, and salt; beat until combined.
3. 3
   Add flour; beat until just combined.
4. 4
   Turn out the dough onto a large piece of parchment or waxed paper.
5. 5
   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).
6. 6
   Fold paper over log; flatten sides against work surface.
7. 7
   Freeze or refrigerate dough until firm, at least 1 hour or overnight.
8. 8
   Preheat the oven to 350F, with racks in the upper and lower thirds.
9. 9
   Line two large baking sheets with parchment paper.
10. 10
    Using a sharp knife, cut dough into 1/4-inch-thick slices.
11. 11
    Place about 2 inches apart on prepared sheets.
12. 12
    Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes.
13. 13
    Transfer to a wire rack to cool completely.
14. 14
    Using the back of a spoon spread about 1 teaspoon Lime Glaze on each cookie.
15. 15
    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.
16. 16
    In a small bowl, whisk together all ingredients until spreadable.
17. 17
    Use immediately.