I love anything lime. It’s so bright, sharp, and a great departure from the typical lemon. These are an adaptation of the chocolate swirl cookies I posted earlier and I’m delighted at how well they turned out. Now I’m plotting different versions of these – grafefruit, blood orange…
yields about 85 cookies
2¾ cups cake flour
1 cup plus 2 Tbsp icing sugar
¼ tsp salt
1 cup butter
1 tsp vanilla
finely grated zest of 1 lime
1 ¼ cup icing sugar
zest of 1 lime
3 Tbsp lime juice
To make the dough, place the flour, sugar, and salt in the bowl of a mixer. Mix to blend. Add the butter and mix until the dough starts to get lumpy (you may need to drape a towel over the mixer to keep the flour from flying out). Add the vanilla and zest and mix on low speed until the dough comes together. Roll the dough into 2 logs about 1¼” in diameter. Refrigerate at least one hour
Preheat the oven to 325°. Cut the logs into slices ¼” thick and place 1″ apart on parchment lined sheets. Bake for 10 to 12 minutes until no longer shiny on top and just lightly coloured on the bottom.
Mix together the icing ingredients. When the cookies have cooled, dip them one by one into the glaze just to coat the top. Set the cookies aside to dry.
Store at room temp for up to 10 days.