Key Lime Sugar Cookies Recipe

How to make it

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• Combine oil and lime zest.
• Let stand covered for at least 30 minutes and up to several hours.
• Reduce the lime juice in small sauce pan on stove top until it is reduced to 2 1/2 tablespoons down from the original 6.
• It will probably darken in color. no worries.
• Cool to room temperature.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt.
• In a large bowl, beat the oil mixture with the granulated sugar until well blended. Ad the butter beating until light and fluffy.
• Beat in cooled lime juice and vanilla and lemon extract until well blended and smooth.
• Gradually add in the flour mixture to make a smooth dough.
• If it seems to soft, let it rest to firm up.
• If it is too dry, add a touch of water (up to a tbsp).
• Divide dough in half.
• Roll out each portion between sheets of parchment or wax paper until it is 1/4 inch thick.
• Stack on baking sheets and refrigerate at least 30 minutes or freeze for 15, until very very cold.
• Preheat oven to 350 degrees.
• Working one portion at a time, gently peel off top layer of wax paper and then pat back loosely in place, so it easy to remove later.
• Invert the dough and remove the second sheet of wax paper.
• Using a round cutter, 2 1/4 inch is best, cut out the cookies and then cut each round in half.
• Using a thin off set pastry spatula, transfer the cookies to a baking sheet about 1 inch apart.
• Reroll scraps and continue cutting until all dough is used.
• Bake one sheet at a time for 7 to 11 minutes until the cookies just barely color on the edges.
• Transfer to wire rack to cool completely.
• Make icing: Stir together confectioner's suar and 2 1/4 tabsp of lime juice until smooth and well blended.
• Add sugar to get a piping consistency.
• Put in a small decorating bag and pipe the icing on the cookies to mimic lime segments and pith around the outer edge of each half round.
• Easier still, drizzle each cookie with the icing and call it a day.