* Roll limes on the counter before squeezing to yield more juice or microwave
for 30 seconds.
Citrus Cream Cheese Frosting
4 ounces softened cream cheese
1 cup sifted confectioners' sugar
1 tablespoon lime juice
1 teaspoon vanilla extract
Heat oven to 350 degrees F.
Cookies: In a large mixing bowl, beat butter with an electric mixer on medium to high
speed for 30 seconds.
Add sugar; beat until combined, scraping sides of bowl occasionally.
Beat in lime peel, lime juice and vanilla extract until combined.
Beat in as much of the flour as you can with the electric mixer. Using a wooden
spoon, stir in any remaining flour and nuts.
Divide dough in half. On a lightly floured surface, roll half of the dough at
a time to 1/4-inch thickness. Using a 1- or 2-inch cookie cutter, cut out dough.
Place cutouts on an ungreased cookie sheet.
Bake for 8 to 10 minutes or until light brown around the edges.
Transfer cookies to a wire rack; cool completely.
Citrus Cream Cheese Frosting: In a medium mixing bowl, beat all ingredients with
an electric mixer on medium speed until smooth. Tint with green food coloring as
Spread on cooled cookies. If desired, pipe designs with white frosting.
Store frosted cookies in the refrigerator.
Makes 72 (1-inch) cookies, each with 59 calories., 3 grams fat, 10 mg chol.,
0 grams fiber
To make ahead: Bake and cool cookies but do not frost. Place in a freezer container
or bag and freeze up to 3 months. Thaw about 15 minutes. Prepare frosting and spread
over thawed cookies.