We all know that I am not much of a baker – BUT I’m working on improving and that is the important part!  I was actually at the mall, ready to get a mixer, just so I could make these cookies – and many other baked goods to come –  and the taster told me that I shouldn’t do that, why did I need it today… aka I was getting one for Christmas. So in the Christmas spirit, I put on my apron and got to baking. The old fashioned way – with a whisk and a bowl. (can that count as my workout for the day?)

While I love my chocolate, so many cookies seem overly sweet and overly chocolate-y during this time of year so when I came across this recipe, it caught my eye immediately. It sounded easy enough so I gave it a try. The result? A crisp, sugar-like cookie with a hint of lime and refreshing lime glaze.

Lime Coolers recipe from Star Tribune – Stacy McNabb

Makes about 2 dozen.

Cookies:

• 1 cup (2 sticks) butter, at room temperature, plus extra for press
• 1/2 cup powdered sugar
• 1 3/4 cup flour
• 1/4 cup cornstarch
• 1 Tbsp finely grated lime zest
• 1/2 tsp vanilla extract
• granulated sugar for press

Lime Glaze:

• 1/2 cup powdered sugar
• 2 to 3 tsp finely grated lime zest
• 4 tsp freshly squeezed lime juice

To prepare cookies: In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add powdered sugar and beat until light and fluffy, about 2 minutes. Reduce speed to low and add flour, cornstarch, lime zest and vanilla extract and mix until just incorporated. Cover with plastic wrap and refrigerate at least 1 hour. *This step can also be done by hand pretty easily

When ready to bake, preheat oven to 350°. Line baking sheets with parchment paper. Shape dough into 1-inch balls and place about 2 inches apart on prepared baking sheets. Grease bottom of a large flat glass with butter, press into granulated sugar and gently press glass on dough until dough is about 1/4-inch thick. Repeat, pressing glass into sugar each time, until all cookies are flattened. Bake until edges are light golden brown, 9 to 11 minutes. Remove from oven, cool 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare lime glaze: In a small bowl, whisk together powdered sugar, lime zest and lime juice until a light glaze forms. Using a knife, spread glaze across cookies.

Don’t forget about my Le Creuset give-away!

In the spirit of the Holidays, I have a very exciting give-away for all of you…

A set of two Le Creuset 6-ounce Petite Au Gratin Dishes from Cookware.com!

Cookware.com has about every kitchen item you could ever need (or want for that matter). They have many popular lines such as:

• Chicago Cutlery
• Paula Deen Cookware
• Rachael Ray Cookware
• Cuisinart
• Le Creuset

I have always wanted some Le Creuset dishware – so functional yet beautiful at the same time! So here is your chance – I love the size of these dishes – perfect for individual mac & cheese, baked fennel, etc.

To Win:

• Tell me below what you would make in these dishes.
• For additional entries put a link on your blog and let me know!
• Contest will end Tuesday night at 8 pm (CST)
• Good Luck!!