A tangy treat from the (American edition) Better Homes and Gardens Baking Cookbook.
- 1 C butter
- 1/2 C granulated sugar
- 2 tsp finely shredded lime peel
- 1/4 C lime juice (2 limes)
- 1 tsp vanilla 2
- 1/4 C all-purpose flour
- 3/4 C finely chopped Brazil or hazelnuts (Optional)
- 4oz cream cheese softened
- 1 C sifted icing sugar
- 1 TBSP lemon or lime juice
- 1 tsp vanilla
- food coloring (optional)
In a large mixing bowl, beat butter with mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Beat in lime peel, 1/4 C lime juice, and 1 tsp vanilla. Beat in as much flour as you can with mixer then switch to wooden shopped and stir in remaining flour and nuts in using.
Turn dough out onto lightly floured surface and divide in half. Roll half of the dough at a time to about 1/4 inch thickness. Using cookie cutters of desired shape, cut shapes and place on ungreased cookie sheet.
Bake in 350F/170C oven for 8-10 minutes (regular baking not fan forced), until edges are lightly browned. Transfer to wire rack and let cool completely. For icing, beat cream cheese, icing sugar, juice and vanilla with an electric mixer on medium speed until smooth. Tint with food coloring if desired.
Frost cooled cookies.