Reviews & Comments

The ladies at the cookie exchange and I loved these cookies, however next time I will add more lime flavor to the short bread cookie. It was very subtle. The glaze was perfect, but I might just use food coloring next time instead of the gel.

i know this sounds lazy but wouldn't this be easy and fast if you used the roll of refrigerated sugar cookie dough and just added the lime skin and did the frosting the same.

Last year we made these cookies for a couple of cookie exchanges and they were a big hit. I got two phone calls this year asking me to make them again. I think they are a refreshinging contrast to all the traditional nut and chocolate receipes and add a nice diversity of color on a serving plate. One point on the frosting, we didn't like using the green dot frosting on top and we went for more of a green zig zag line utilizing powder sugar frsoting that resembled a christmas tree. I think I will be making these for many more years to come.

Very light, melt-in-your-mouth butter cookie. Will find many uses for that. Very easy to make. Just a hint of lime taste. This one is a keeper!

Yum...these remind me of Key Lime pie. So far everyone in my family has liked them. Here are my recipe notes: 1. It takes two limes to get enough lime zest. Don't zest the white part or your recipe could have a bitter aftertaste. 2. When sqishing the cookies, tap them flat, instead of trying to flatten them in one squish. This prevents them from sticking to the glass and the edges from cracking. 3. Baked on parchment. After pulling out of the oven, slip the parchment off the cookie sheet to a flat surface and let the cookies cool. 4. I used 2.5 batches of glaze for this large batch of cookies. Two limes gave me ample juice for the glaze. 5. Stack nicely without the gel. Added one drop of green food coloring a batch of glaze. Considering adding a drop of yellow next time to make it more lime green in color. 6. Only broke a couple, and I think those were a little overdone. 9 minutes is enough. 7. The lime zest was the toughest part...after that, it went quick and I love how the dough beat up in my mixer. A nice smooth dough. 8. Since I know it is in there, I think I can taste the cornstarch in the dough, but I guess it tastes like all other shortbread I have had...but I still think I taste cornstarch. I am excited to hear what my friend who went to culinary school thinks of this cookie.