These cookies are a way to take a tropical Mexican vacation home with you.
For the Cookie
- 1/2 Cup unsalted butter, softened
- 1 Cup sugar
- 1 Large egg
- 5 Teaspoon grated lime rind, divided
- 2 Tablespoon fresh lime juice
- 2 1/2 Cup all-purpose flour
- 1 1/2 Teaspoon baking powder
- 1/8 Teaspoon table salt
- 1 Teaspoon turbinado sugar
- 1/2 Teaspoon coarse sea salt
For the Lime Buttercream Frosting
- 3 Tablespoon butter, softened
- 1 Teaspoon milk
- 1/2 Teaspoon grated lime rind
- 1 Tablespoon fresh lime juice
- 1 1/3 Cup powdered sugar
For the Cookie
Beat butter and sugar in a large bowl with a mixer at medium speed for 5 minutes or until light and fluffy. Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.
Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk. Add flour mixture to butter mixture, and beat just until combined.
Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm.
Preheat oven to 350°.
Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper. Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
Bake at 350° for 10 minutes or until edges are lightly browned. Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack.
For the Frosting
Combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread evenly onto flat side of one cookie, take another cookie and gently sandwich together. Repeat with remaining cookies.