recipe from Peabody
¾ cup unsalted butter, at room temperature
1 cup granulated sugar
Zest of two key limes
2 egg yolks
¼ tsp. vanilla extract
1 TBSP key lime juice
Pinch of salt
2 cups all-purpose flour
In a medium bowl combine the sugar and the lime zest. Rub the zest into the sugar to release the oils into the sugar. Run through a sifter so that the zest stays behind (if a little gets in that is fine).
Using a stand mixer with the paddle attachment, on medium-high speed, cream together the butter and lime scented sugar until light and fluffy, about 3 minutes.
Add yolks one at a time, scraping down the mixer after each addition.
Add vanilla and key lime extract and beat for another 30 seconds on medium-high speed.
Add salt and flour and mix on low speed until ingredients are fully incorporated.
Divide dough into four logs. Rolling so that they are the size of a quarter if you were to slice them. Wrap them in plastic or wax paper and place into fridge for 1 hour. You can go as long as overnight if you have stuff to do.
Preheat oven to 350F.
Remove cookies from fridge. Slice cookies to about ½ inch thick. Place on a parchment lined (or you can use baking spray) cookie sheet and space about an inch apart. They don’t really spread out all that much.
Bake for 14-16 minutes depending on the size of your cookies. They aren’t going to be a super soft cookie. More of a shortbread bite if you will.
Let them cool, then cover with glaze.
Key Lime Glaze
2 cups powdered sugar
¼-1/3 cup key lime juice (maybe even more)
Whisk the sugar and juice together until it’s a thick but pourable glaze. Pour over cookies. Let glaze set up and eat.
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