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Ingredients
- A drift of powdered sugar tops these thin, crisp citrus rectangles. For even more delicate cookies, slice the dough 1/8 inch thick and bake for 10 to 12 min.
- 3 x limes
- 1/2 c. butter, softened (1 stick, no substitutions)
- 3/4 c. granulated sugar
- 1 x egg
- 1 3/4 c. all-purpose flour About 1/2 c. powdered sugar
Directions
- Grate 1 tsp. peel and squeeze 3 Tbsp. juice from limes.
- In medium bowl, with mixer at medium speed, beat butter and granulated sugar till creamy. Reduce speed to low; beat in egg and lime peel and juice till blended. Beat in flour till combined.
- Divide dough in half. On separate sheets of wax paper, shape each half into a 6-by-2 1/2-by-1 1/2 inch brick. Wrap each brick in wax paper and freeze 3 hrs, or possibly up to 1 month.
- Preheat oven to 350 degrees.
- Slice 1 brick into 1/4 inch-thick slices. Place slices 1 inch apart on large, ungreased cookie sheet. Bake cookies 12 to 15 min, till edges are golden. Transfer to wire racks with a wide spatula. Sift powdered sugar over warm cookies.
- Repeat with remaining cookie dough and powdered sugar.
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