Tangy, buttery and bursting with citrus, these chunky little cookies could as easily be made with lemon or orange instead. A Microplane zester is ideal, because it takes off all the fragrant zest while completely avoiding the bitter white pith below. You could also peel off thin slices with a vegetable peeler and put the zest and the sugar in a food processor. Pulse until the zest is finely chopped.
|3/4 cup butter, at room temperature||3 cups all-purpose flour|
|1 1/2 cups sugar||1/2 teaspoon baking soda|
|2 eggs||1/2 teaspoon salt|
|2/3 cup buttermilk||4 ounces cream cheese, at room temperature|
|1 teaspoon vanilla||Juice of 1 lime|
|Zest of 2 limes||2 1/2 cups confectioners' sugar (plus more as needed)|
Preheat the oven to 350 degrees F and liberally grease 2 baking sheets.
In a large mixing bowl, beat the butter and sugar with a mixer until fluffy. Add the eggs and beat until light and fluffy, then blend in the buttermilk, vanilla and 1 limes worth of zest.
With the mixer on low, mix in the flour, soda and salt. Spoon the dough by tablespoons onto the baking sheets, 2 inches apart. Bake about 12 minutes, until golden and slightly domed. Cool completely on a rack.
To make the filling: With a mixer, beat the cream cheese with the lime juice and 1 limes worth of zest until fluffy. With the mixer on low, beat in the confectioners’ sugar until smooth, then increase the speed to medium and beat until the filling is fluffy. If it seems too thin, add a few tablespoons more sugar to achieve the consistency you like.
Spread a dollop of filling on the base of a cookie and top it with another. Store in an airtight container at room temperature up to three days.
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