For the cookies:
¼ c. softened butter
½ c. granulated sugar
1 large egg
¼ teaspoon pure vanilla extract
2 tablespoons lime juice
Zest of one lime
2 c. all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1/3 c. milk (I used skim milk)
For the glaze:
1 c. confectioners’ sugar
1 tsp. silver tequila
2 tsp. lime juice
1-2 tsp. water to get the right consistency
Green sugar, if desired
Preheat oven to 375 degrees Fahrenheit and line baking sheets with parchment paper.
In a large mixing bowl, beat butter and sugar together until fluffy.
Add egg and vanilla and beat until smooth and fluffy.
Add lime juice and zest until well combined
In a separate bowl, sift together flour, baking powder and salt.
Add gradually to the wet mixture. After about half added, mix in the milk until combined and then gradually add in the rest of the flour mixture. The batter should look like biscuit dough.
Drop by tablespoonfuls onto a parchment-lined baking sheet. Leave a little space between. They don’t puff up a lot.
Bake for about 10-12 minutes or until the bottom starts to get golden. Tops should be set but not golden.
Remove from oven and cool completely on wire racks before adding glaze.
In a small bowl, combine confectioners’ sugar, tequila, and lime juice. If not drizzle/dipping consistency, add a little water until it is a good glazing consistency. I dipped my cookies in the glaze and prefer them to be thick enough to be opaque. You might want to test one to see if you like how it sets. Before the glaze sets, sprinkle green sugar on top. If too thin, add one tablespoon of confectioners’ sugar at a time to thicken.
Wait until the set glaze is set and store in airtight containers.