When they first came out of the oven, I thought they were way too salty and not sweet enough. Then I remembered that Hannah rolled the cookies with confectioner sugar while I rolled mine with flour... So I dusted my cookies with loads of confectioner sugar to make them sweeter. And I got a perfect sweet salty sour and buttery deliciousness.
Ingredients
- 2 sticks butter - room temperature
- 1/2 cup sugar
- Zest from 2 limes plus juice from 1 lime
- 2 1/2 cup all purpose flour
- 1/4 teaspoon salt plus more for sprinkle
- 1/4 cup confectioner sugar for dusting
Directions
- With an electric mixer, beat butter with 1/2 cup of sugar until light and fuffy - about 3 minutes.
- Add lime zest and juice. Beat until well combined.
- Reduce the mixer speed and stir in 2 and 1/2 cups of flour. Form the dough in to ball and refrigerate for 2 hours or freeze for 30 minutes.
- Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Roll out the dough on lightly floured surface to about 1/2 to 1/4 inch thick. Cut out with cookie cutter. Lightly sprinkle sea salt on the cut out cookies. Bake on prepared cookie sheets for 15 minutes.
- Transfer the cookies onto cooling racks and dust them with confectioner sugar while they are still warm. Let cool completely. Make 50 yo 70 cookies.
