Lime Glazed Cookies
Cookies with a glossy lime glaze, offering a refreshing tartness reminiscent of Florida Key lime pie.
Ingredients
all-purpose flour (white general-purpose flour)
2.5 cup
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
1/4 tsp
unsalted butter (slightly softened)
1 cup (2 sticks)
corn oil or other neutral vegetable oil
3/4 cup
powdered sugar
1 cup
large egg
1
lime zest (grated)
1.5 tsp
lemon zest (grated)
2 tsp
fresh lime juice
2 tbsp
vanilla extract
2 tsp
lemon extract
1/2 tsp
powdered sugar (for the glaze)
1.33 cup
lime zest (for the glaze, grated)
1.5 tsp
fresh lime juice (for the glaze)
1.5 tbsp
light corn syrup
3/4 tsp
green liquid food coloring (or as needed)
few drops
yellow liquid food coloring (or as needed)
few drops
Instructions
1
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined; set aside.
2
Make the Dough
In a large bowl, use an electric mixer on low speed to beat together the butter, oil, and powdered sugar until combined. Increase the speed to high and beat until very well blended. Add the egg, lime and lemon zests, lime juice, vanilla extract, and lemon extract, and beat until light and smooth. Stir in the flour mixture until evenly incorporated. Chill the dough for 1.5 hours, until firm enough to handle.
3
Prepare the Oven
Preheat the oven to 350°F (about 175°C). Grease or spray several baking sheets with nonstick spray.
4
Shape the Cookies
Using greased hands, divide the dough into large 1-inch balls. Place on the prepared baking sheets, spacing them about 1.5 inches apart.
5
Bake
Bake one sheet at a time on the upper third of the oven for 13 to 16 minutes, until the edges are lightly browned. Rotate the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a rack and let stand until the cookies firm up slightly. Use a spatula to transfer the cookies to a rack. Let cool completely.
6
Make the Glaze
In a medium bowl, whisk together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring until smooth. If needed, add a few drops of hot water to combine the ingredients. Stir until completely smooth. Add enough warm water to thin to a pourable but not runny consistency.
7
Decorate
Place the rack of cookies over wax paper to catch drips. Because the cookies are fragile, work gently: use a dinner knife to swirl a layer of glaze over each cookie. Return the cookies to the rack. Let stand until the glaze is fully set, at least 1 hour.
8
Storage
Store in a single layer or layered between sheets of wax paper in an airtight container for up to 1 week, or freeze for up to 1 month.
