Man, this is a busy time of year. Not much posting going on lately. I guess life takes priority and that is okay.
I love icing. I could take the icing and leave the cake sometimes. I love when brownies and cookies have icing. Here is a little cookie with a icing glaze. It is tart and sweet and zesty and most importantly, yummy!
1 1/2 sticks butter, room temperature
1/4 cup sugar
1/4 powdered sugar
2 Tbsp. finely grated lime zest (about 2 limes)
2 Tbsp. freshly squeezed lime juice
1/4 tsp. salt
1 1/2 cups flour
Lime Glaze (recipe below)
Beat butter and both sugars in a electric mixer until light and fluffy, about 3-4 minutes. Scrap 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 dough onto a large piece of waxed paper. Using your hands, shape the dough into an 8-inch log; flatten round log into a rectangle log about 1 1/2 inches long and 2 1/2 inches wide. Flatten sides against work surface. Wrap and freeze or refrigerate until dough is firm- at least one hour or overnight.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpats. Using a sharp knife, cut dough into 1/4-inch thick slices. Place dough about 2 inches apart on prepared cookie sheet. Bake, rotating pans halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cook completely. When cool spread with about 1 teaspoon Lime Glaze. Cookies should be eaten same day they are glazed.
3/4 cup powdered sugar
1 Tbsp. plus 2 tsp. fresh lime juice
1 tsp. finely greated lime zest
In a small bowl whisk all ingredients together until spreadable. Mine was a little thin and I had to add more powdered sugar. Make it the consistency you like for glaze. I prefer not runny but still pourable.