¾ cup (1 ½ sticks) unsalted butter, softened
½ cup sugar
1 ¾ cups all-purpose flour
1 tablespoon finely chopped fresh mint leaves
1 ½ teaspoons grated lime peel
⅛ teaspoon salt
For the glaze:
1 cup confectioners' sugar
1 tablespoon lime juice
1 tablespoon whipping cream
In a large bowl, beat butter and sugar on medium speed until blended. On low speed, beat in flour, mint, lime peel and salt. Gather dough into a ball and shape into a flattened round. Cover and refrigerate 1 hour.
Heat oven to 350 degrees. Lightly grease cookie sheet. On lightly floured surface, roll dough to ¼-inch thickness. With floured 2 ¼-inch fluted cutter, cut dough into 24 rounds, or other shapes. Place rounds about 1 inch apart.
Bake 10 minutes or until edges begin to brown. Cool 5 minutes, then remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies to decorate.
Yield: Makes 2 dozen.
Freezeworthy: Yes, but cool completely first, unfrosted. Frost after thawing.
Submitted by Gail Sloan, Tampa