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© Meredith Corporation. All rights reserved. Used with permission.
(about 42 cookies)
Preheat oven to 350°F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until combined, scraping side of bowl occasionally. Beat in 2 teaspoons lime zest, 1/4 cup lime juice and 1 teaspoon vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the nuts. Divide dough in half.
On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. To roll, start from the center and push dough out toward the edges until it is a uniform thickness. Using 1- to 2-inch cookie cutters, cut out dough. Place cutouts 1 inch apart on ungreased baking sheets.
Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool.
In a medium mixing bowl, combine cream cheese, confectioners’ sugar, the remaining 1 tablespoon lime juice and the remaining 1 teaspoon vanilla. Beat with an electric mixer on medium speed until smooth. Spread frosting on cookies. If desired, sprinkle with additional lime zest.