- 1 cup butter, softened
- 1 large egg yolk
- 1 1/2 tbsp. grated lime rind finely chopped
- 1 tbsp. fresh lime juice
- 3/4 cup icing sugar
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 2/3 cup icing sugar
- 1 tablespoon lime juice
- coloured decorator sugar
Beat butter, egg yolk, lime rind and juice in large bowl until smooth. On low speed, beat in icing sugar, flour and salt until blended. Refrigerate dough for 1 hour or until firm.
Heat oven to 350°F. Form 1 rounded teaspoon dough into 2-1/2 inch log; bend into crescent. Place on an ungreased (or parchment papered) baking sheet.
Bake for 10 minutes or until edges are just golden and tops are slightly cracked. Let cool on baking sheet 5 minutes. Remove cookies to wire rack and let cool completely.
Drizzle: Stir together icing sugar and lime juice in a small bowl until smooth. Place wire rack with cookies over waxed paper to minimize the mess. Decorate cookies with drizzle and sprinkle with coloured sugar while still wet.
Makes about 37 cookies.