Lime Cookies

Ingredients

• 1 stick butter
• 1/4 cup powdered sugar
• 3/4 cup flour, heaped
• 1/8 cup cornstarch
• 1 tbs lime zest
• granulated sugar for flattening cookies (you'll see)

For lime glaze

• 1/2 cup powdered sugar
• 1 tsp lime juice
  

To make cookies:

Using a kitchen aid, on medium-high speed, beat butter and powdered sugar until light and fluffy. Reduce speed to low and add flour, cornstarch, lime zest and vanilla extract and mix until well-blended. Cover with plastic wrap and refrigerate 30 minutes.
When ready to bake, preheat oven to 350 degrees. Grease baking sheet. Shape dough into 1-inch balls and place about 2 inches apart on prepared baking sheets.
Grease bottom of a large flat glass with butter, press into granulated sugar and gently press glass on dough until dough is about 1/4-inch thick. Repeat, pressing glass into sugar each time, until all cookies are flattened.
Bake 9 to 11 minutes, or until edges are light golden brown. Remove from oven and transfer cookies to a wire rack to cool completely.

To make lime glaze:

In a small bowl, whisk together powdered sugar and lime juice until a light glaze forms. Using a knife, spread glaze across cookies.

Thoughts: These were ok. The glaze didn't work out so well, I don't think. It wasn't thick enough, so it just sort of made the cookies wet. And it was sort of "limey". Too much citrus.
The cookies themselves were ok. They were pretty much your standard sugar cookies. Overall, the cookies were unobjectionable, I guess. I don't know that I would make them again. They were moist, which was a plus. Maybe more sugar in the glaze? If we made them again, Dan says he would use a cream cheese-lime frosting rather than a glaze, and he would go for a moister cookie.

Disaster Index: 3/10