Lime Icebox Cookies

Directions

1. 1
   Whisk the flour, baking powder and salt in a medium bowl.
2. 2
   Beat the butter, cream cheese, 1/2 cup granulated sugar and 1 tablespoon lime zest in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.
3. 3
   Add the lime juice and egg; mix until combined.
4. 4
   Reduce the mixer speed to medium low, add the flour mixture and beat until combined.
5. 5
   Place two 12-by-16-inch pieces of parchment paper on a work surface.
6. 6
   Divide the dough in half and place each half on a piece of parchment; form each into a rough log.
7. 7
   Fold the parchment over the dough; use a ruler to help you roll and press each piece of dough into a 1-by-12-inch straight-sided log.
8. 8
   Wrap each log in the parchment and refrigerate until firm, at least 3 hours.
9. 9
   Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment.
10. 10
    Combine the remaining 1/3 cup granulated sugar and 1 1/2 teaspoons lime zest and the green sanding sugar on a piece of parchment.
11. 11
    Unwrap the logs; roll in the lime sugar to coat.
12. 12
    Slice into 1/4-inch-thick squares; arrange 1 inch apart on the prepared baking sheets.
13. 13
    Bake, switching the pans halfway through, until the cookies are golden around the edges, about 12 minutes.
14. 14
    Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
15. 15
    Photograph by Levi Brown