Lime Icebox Cookies2016-05-26
- Yield : about 84 cookies
- Prep Time : 45m
- Cook Time : 15m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 4 tablespoons cream cheese, at room temperature
- 1/2 cup plus 1/3 cup granulated sugar
- 1 tablespoon plus 1 1/2 teaspoons finely grated lime zest (from about 5 limes)
- 1 tablespoon fresh lime juice
- 1 large egg
- 1 1/2 teaspoons green sanding sugar
Whisk the flour, baking powder and salt in a medium bowl. 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. Add the lime juice and egg; mix until combined. Reduce the mixer speed to medium low, add the flour mixture and beat until combined.
Place two 12-by-16-inch pieces of parchment paper on a work surface. Divide the dough in half and place each half on a piece of parchment; form each into a rough log. 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. Wrap each log in the parchment and refrigerate until firm, at least 3 hours.
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. 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. Unwrap the logs; roll in the lime sugar to coat. Slice into 1/4-inch-thick squares; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.