Preheat oven to 350 degrees. Combine granulated sugar and 2 teaspoon lime zest in a shallow dish.
Buttercream sandwich sugar cookies that taste like margaritas... and they're even better than happy hour.
Servings and Ingredients
|⅓ c.||Hy-Vee granulated sugar|
|2 tsp.||lime zest, divided|
|1||(16.5-oz.) Hy-Vee refrigerated sugar cookie dough|
|1 ½ tbsp.||Hy-Vee salted butter, softened|
|1 ½ c.||Hy-Vee powdered sugar|
|2||to 3 tbsp. fresh lime juice|
|½ tsp.||Hy-Vee Himalayan pink salt|
Things To Grab
- Shallow dish
- Cookie sheets
- Wire cooling rack
- Small bowl
- Electric mixer
Shape cookie dough into 3/4-inch balls. Roll balls in sugar-lime mixture; reserving extra sugar-lime mixture for later use. Place balls 2-inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
Place butter and remaining 1 teaspoon lime zest in a small bowl. Beat with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar. Beat in enough lime juice for icing to reach spreading consistency.
Stir salt into reserved sugar-lime mixture. Spread icing over bottom of one cookie; press the bottom of a second cookie into the icing. Roll outside edge of cookie in sugar-salt mixture.l Repeat with remaining cookies and icing.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 280mg
- Total Carbohydrates: 43g
- Protein: 1g