Lime Icebox Cookies
3 limes
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 egg
13/4 cups all-purpose flour
About 1/2 cup powdered sugar
Grate 1 teaspoon peel and squeeze 3 tablespoons juice from limes.
In medium bowl, with mixer at medium speed, beat butter and
granulated sugar until creamy. Reduce speed to low; beat in egg and
lime peel and juice until blended. Beat in flour until combined.
Divide dough in half. On separate sheets of wax paper, shape each
half into a 6-by-21/2-by-11/2-inch brick. Wrap each brick in wax
paper and freeze 3 hours, or up to 1 month.
Preheat oven to 350 degrees.
Slice 1 brick into 1/4-inch-thick slices. Place slices 1 inch apart
on large, ungreased cookie sheet. Bake cookies 12 to 15 minutes,
until edges are golden brown. Transfer to wire racks with a wide
spatula. Sift powdered sugar over hot cookies.
Repeat with remaining cookie dough and powdered sugar.