LIME- GLAZED TEA COOKIES

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Lime- Glazed Tea Cookies image

Categories     Cookies     Tea     Side     Bake     Lime     Summer

Yield makes about 3 dozen cookies

Number Of Ingredients 13

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 tablespoons freshly grated lime zest
2 large eggs, at room temperature
2 teaspoons fresh lime juice
2/3 cup buttermilk
For the glaze
2 cups confectioners' sugar
2 tablespoons fresh lime juice
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
  • Sift the flour, baking soda, and salt into a mixing bowl and set aside.
  • Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
  • Add the sugar and lime zest and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter, sugar, and zest are well mixed.
  • Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
  • Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the lime juice and buttermilk and mix until combined, about 15 seconds.
  • Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
  • Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1/2 inch apart onto the prepared pans. Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
  • While the cookies are cooling, prepare the glaze. Sift the confectioners' sugar into a mixing bowl. Add the lime juice and buttermilk and mix with a fork until smooth.
  • Transfer the room-temperature cookies to a wire rack set over a sheet of parchment or waxed paper and spoon the glaze over them. Allow the glaze to set for 20 minutes.
  • Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.

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