Marco Lime Cookies

Marco Lime Cookies

1 1/2 sticks unsalted butter - room temp, (about 30 mins on counter top)
2 limes, zest of both, ~3 tbsp juice (usually just one lime)
1 3/4 c. plus 2 tbsp all purpose flour
1/4 tsp sea salt (half this for table salt..but please get some sea salt or kosher salt, es mucho mejor:)
1/3 c. homemade confectioners' sugar (plus more to dust cookies)

1 c. sugar
2 tbsp all purpose flour

Throw into blender and grind until fine. Store in airtight container in cool location.

Cream together softened butter and confectioners' sugar until smooth.

In a small bowl zest both limes, (be careful not to get the white part, just the green), add the juice of one lime (rolling lime gently releases more juices), and let sit for 2-5 mins before mixing into the sugar butter.

In another bowl fork-stir the salt with the flour and add this to the creamed lime sugar butter in parts. Once all the flour is incorporated (do not over mix batter, it will look smooth and taste wonderful) place on plastic wrap and roll into log, twisting ends. Refrigerate for at least 30 mins.

Once ready to bake, preheat oven to 350 degrees, cut into 1/3-1/2 inch slices and place on lightly buttered flat cookie sheet. Bake for 14 mins. Immediately place each cookie on cooling rack. Still warm, drop cookie into confectioners' sugar container (easy clean up) for a dusty sweetness, place back on cooling rack. Enjoy warm or wait until cooled and store in air tight container.


Warning: I could eat an entire batch, thank you for stopping me Luis.