Key Lime Wafers

This is one of my favorite cookies.  I love shortbread, and the lime icing makes them such a refreshing treat, especially in the summer.  You can make the dough ahead and keep it in the refrigerator until you are ready to bake them.     I used to roll the dough and cut with  cookie cutter.  Now I just roll them in a log, and cut off thin slices.  Keeping it simple!

1 c. butter
3 oz. cream cheese, softened
1 c. sugar
4 t. grated lime peel
¼ t. salt
1 egg yolk
1 T. lime juice
2 ½ c. flour

In large mixing bowl beat butter and cream cheese on medium speed until fluffy.

Add sugar, zest and salt. Beat until combined.

Beat in egg yolk and lime juice until mixed.

Stir in flour.

Chill dough 1 hour.

Shape into 2, 10” logs (1-1/2″ diameter) and wrap in plastic wrap. Chill 4-48 hours.

Preheat oven to 350.

Cut dough wafer thin – 1/8 “ thickness.

Place 1” apart on ungreased baking sheet. Bake 8-11 minutes until edges are lightly browned.

Cool on sheet 1 minute, then transfer cookies to rack to cool.

Once cooled completely, drizzle with lime icing.

Lime Icing

1 ½ c. sifted confectioners sugar
3-4 t. lime juice

Mix sugar and juice. Drizzle lightly over cookie.

Store in air tight container.