Recipe contributed by Cindy Klittich of Otto & Sons Nursery. Adapted to gluten-free by Edible Ojai & Ventura County.
Ingredients
- 1 cup butter
- ½ cup powdered sugar
- 1¾ cups gluten-free 1:1 flour
- ¼ cup organic cornstarch
- 1 tablespoon grated lime peel
- 1 teaspoon lime juice
- ½ teaspoon vanilla extract
- 1–2 tablespoons granulated sugar on a plate for dipping
- ½ cup powdered sugar
- 2 teaspoons grated lime peel
- 4 teaspoons lime juice
Preparation
Preheat oven to 350ºF. Prepare cookie sheet with parchment or silicon mats.
In a large bowl or mixer bowl, beat together butter and sugar. Add rest of ingredients except granulated sugar and mix on medium speed until well blended.
Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheet. Using the flat bottom of a glass or jar dipped in the granulated sugar, press ball until ¼-inch thick. Repeat for each dough ball.
Bake 9–11 minutes, until cookie edges are light golden brown. Cool.
For the Glaze:
In a small mixing bowl, whisk sugar, lime peel and juice until smooth. Frost cooled cookies by dipping cookie top into glaze. Allow glaze to rest at least 10 minutes before devouring.
Original recipe inspired by Lime Coolers from Gold Medal Holiday Cookies Booklet #24.
