TGIFriday's Key Lime Drink

   

2 ounces lime juice

1 tablespoon bar sugar

2 scoops vanilla ice cream

   1/4 ounces light rum

1/2 scoop crushed ice

Cool Lime Cookies

Adapted from Martha Stewart: Cookies
Makes about 7 1/2 dozen

1 1/2 cups {3 sticks} unsalted butter, softened
2/3 cups confectioners' sugar {plus more for dusting cookies}
Finely grated zest of 4 limes
1/4 cup freshly squeezed lime juice
1 tablespoon vanilla extract
3 3/4 cups flour
1/4 cup cornstarch
1/2 teaspoon coarse salt

Whisk the flour, cornstarch & salt in a mixing bowl & set aside.

Combine the softened butter & the confectioners' sugar in the bowl of an electric mixer fitted with a paddle attachment & beat until light & fluffy, about 4 minutes. 

Beat in the lime zest, lime juice & vanilla extract until incorporated, occasionally scraping down the bowl.  

Add the dry ingredients & beat until just blended. 

Divide the dough in quarters.  Roll each quarter into a log & place on a sheet of parchment paper.  

Using a ruler, press along the edge of the parchment to narrow the log, until 1 1/4 inch in diameter.  

Chill the dough until firm, about 1 hour, or freeze up to 2 months.


Preheat the oven to 350 degrees. 

Remove the dough from the parchment & slice the dough into 1/4" rounds.  Space the rounds 1" apart on a parchment lined baking sheet & bake for 13 minutes, or until just beginning to brown. 
 

Transfer the cookies to a cooling rack.  When cool, toss the cookies gently in a bowl of confectioners' sugar until evenly dusted.  

Cookies can be stored in an airtight container for up to 2 weeks.