Ok, maybe “secret” is overstating it, since I’m pretty much just saying it upfront. But still, people aren’t going to know that these are made from stuff you spread on bagels. Unless you tell them, but I generally tell people that after they’ve tried them!
· 1 ¼ cups flour
· ½ cup cornstarch
· ¼ t salt
· 2 ¾ cup powdered sugar, separated
· ½ cup butter, softened to room temperature
· ¼ cup cream cheese, softened to room temperature
· 2 t vanilla
· ¼ cup fresh lime juice
· 1 T lime zest
DirectionsThis is a 3-bowl-job here.
In a bowl, whisk together the flour, cornstarch and baking powder and set that aside.
In a second bowl, put 1 cup of the powdered sugar along with the butter, cream cheese and vanilla. Mix with a hand mixer until well combined. Add in the flour mixture and mix, again until everything is well combined. Note that there’s not a ton of liquid ingredients in here, so the dough will be maybe bit drier than other doughs.
Roll the dough into 1” balls and place them on a baking sheet lines with parchment paper. They won’t spread much at all, so you don’t have to have a ton of space in between each one, but make sure they’re not touching.
Bake at 375 for about 10-12 minutes, into the bottoms of the cookies are a nice light brown color.
Cool the cookies on the sheets for a few minutes, then transfer them to a wire rack to cool completely. It’s important that you don’t take the cookies immediately off the sheet – they need to set a bit, otherwise they’re liable to crumble.
Once the cookies are completely cool, you’re ready to make the topping, which is super simple. Just mix together the remaining 1 ¾ cups of powdered sugar, the lime juice and the lime zest.
Dip each cookie into the mixture and place on a sheet of wax paper to set, which should take about a half hour or so.
This’ll make about 25 or so cookies.