Lime-Glazed Butter Cookies

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Star Kay White’s Lime Extract gives you a satisfying level of lime flavor. To get the same flavor with juice, you would have to use so much that the glaze would be runny. Try the glaze drizzled over store-bought plain doughnuts or pound cake.


For the Lime Glaze

  • 1 1/ 2 cups sifted confectioner’s sugar
  • 3 Tbs melted butter
  • 2 Tbs cream or milk
  • 1 tsp Star Kay White Lime extract
  • Pinch salt

For the Cookies

  • 1 ½ cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup (1 stick) unsalted butter
  • ¾ cup sugar
  • 1 tsp Star Kay White Gold Star Bourbon vanilla extract
  • 1 egg


For the Lime Glaze

  • Combine ingredients, adding cream gradually until mixture is the consistency of thin mayonnaise. Spread on cakes, cookies or choux pastries while still warm.

For the Cookies, Step 1

  • Pre-heat oven to 375. Sift or whisk together the flour, baking soda and salt.

Step 2

  • Cream butter either in a food processor or mixer until somewhat lightened (it is not necessary to cream the butter as well for this as for a cake.) Gradually blend in the sugar, vanilla extract and egg.

Step 3

  • Mix in dry ingredients until evenly blended. Drop 1 inch rounds of dough onto an ungreased cookie sheet, then flatten slightly with a damp knife. Bake in center of pre-heated oven about 11 - 12 minutes or until edges are golden brown, and centers look dry.

Step 4

  • Remove from sheets and cool on a rack. Glaze with following Lime Glaze. Store in a cookie jar, tin or plastic bags. These keep well - up to 2 weeks but can be frozen for longer storage.