Lime Ginger Butter Cookies

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 48
• 2 cups cake flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup frozen limeade concentrate, thawed
• 1 teaspoon lime zest, grated
• 1 cup confectioners' sugar
• 1 teaspoon lime zest, grated
• 3 teaspoons fresh lime juice
• 1 teaspoon water
• 1 -2 drop food coloring, yellow and green (optional)

Recipe

• 1 to prepare the cookies, whisk together the first three dry ingredients in a small bowl, set aside.
• 2 with an electric mixer on medium speed, beat the butter and granulated sugar in a mixing bowl until fluffy.
• 3 beat in the limeade concentrate the lime zest.
• 4 reduce the speed to low and blend in the flour mixture, beating until just incorporated.
• 5 divide the dough in half; roll each half into a ball and flatten to a disk. wrap in plastic wrap and refrigerate until firm, about 2 hours over overnight.
• 6 when ready to bake, preheat the oven to 350 degrees f. spray 2 baking sheets with nonstick spray or line with parchment paper.
• 7 divide dough disk into 24 tablespoon sized pieces. roll each into a ball and place 2 inches apart on the baking sheets.
• 8 use the bottom of a glass to flatten the balls into 2-inch rounds.
• 9 refrigerate for 15 minutes.
• 10 bake, rotating the baking sheets halfway through, until the cookies just beginning to turn golden around the edges, 10-12 minutes.
• 11 cool completely on a rack.
• 12 let the baking sheets cool, then repeat with the remaining dough.
• 13 to prepare the glaze: combine the confectioner's sugar, lime zest and juice, the water, and food coloring, if using, in a small bowl; stir, adding a little more water, if necessary, to make a smooth glaze. spread a thin layer onto each cookie. let stand 15 minutes to allow the glaze to set.