For even more delicate cookies, slice the dough 1/8 inch thick and bake for 10 to 12 minutes.
4 dozen cookies
1/2 cup butter or margarine (1 stick), softened
3/4 cup granulated sugar
1 large egg
1 3/4 cups all-purpose flour
about 1/2 cup confectioners' sugar
1. From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In medium bowl, with mixer at medium speed, beat butter and granulated sugar until creamy. Reduce speed to low; beat in egg and lime peel and juice until blended. Beat in flour until combined.
2. Divide dough in half. On separate sheets of waxed paper, shape each half into 6" by 2 1/2" by 1 1/2 " brick. Wrap each brick in the waxed paper and freeze 3 hours, or up to 1 month.
3. Preheat oven to 350 degrees F. Slice 1 brick into 1/4-inch-thick slices. Place slices, 1 inch apart, on ungreased large cookie sheet. Bake cookies 12 to 15 minutes, until edges are golden brown. With wide spatula, transfer to wire racks. Sift confectioners' sugar over hot cookies.
4. Repeat with remaining cookie dough and confectioners' sugar.
(based on individual servings)
Total Fat: 2 g
Cholesterol: 10 mg
Sodium: 20 mg
Carbohydrates: 8 g
Protein: 1 g
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