Lime Icebox Cookies Recipe

Cookies:

1. In a large mixing bowl, add the butter, sugar and salt. Blend together using a mixer on low speed for about 2 to 3 minutes until creamy. The mixture should resemble buttercream.

2. Into the bowl with the butter and sugar, add the eggs, lime zest, and juice, and blend together on low for 30 seconds. The mixture will look curdled after adding the juice. Increase the mixer’s speed to medium and beat for another 1½ minutes.

3. Once the mixture looks fluffy, decrease the mixer’s speed to low and add half of the flour to the bowl. Blend in the flour, just until it’s incorporated into the wet ingredients.

4. Scrape down the bowl and add the remaining flour. Mix again, on low, until the dough comes together. This stage should only take 5 minutes.

5. The dough should be very sticky and soft.

6. Lay a 1½ foot long piece of plastic wrap on the countertop. Scrape the dough into the center of the sheet of plastic and use a spatula to form it into a crude tube shape that measures 14 inches long and 3 inches in diameter.

7. Wrap the plastic around the dough and twist the ends of the plastic to mold the dough into a tight, sausage-like log.

8. Prior to slicing, the dough needs to firm up in the refrigerator. Leave the dough to chill for at least 1 hour, or up to 1 week, in the refrigerator.

9. Once the dough has chilled, preheat the oven to 375 degrees F.

10. Remove the plastic wrap and slice ½ inch thick rounds of dough from the log. Arrange the discs of cookie dough on a silicone or parchment-lined baking sheet, and bake for 12 to 15 minutes, or until the bottom edges of the cookies are golden brown.

Syrup:

1. In a small saucepan, combine the lime juice and granulated sugar. Bring the mixture to a boil over medium-high heat while stirring to dissolve the sugar.

2. Once the mixture begins to boil, remove it from the heat and allow it to cool. This syrup can be made a few days in advance and stored in the refrigerator until ready to use.

3. After the cookies have finished baking, remove the pan from the oven and immediately brush the top of each cookie with the lime syrup. Brushing them straight out of the oven “cooks” the glaze onto the surface of the cookies.

4. After glazing, transfer the cookies to a cooling rack to cool to room temperature.

5. When the cookies have cooled completely, dust each with powdered sugar as desired.

6. Store the cookies in an air-tight container on the counter. Enjoy the cookies within 3 days.