"These are from "The Cookie Collection" cookbook. They look awesome, I can't wait to try them!"
lime, finely grated rind of
egg yolk, lightly beaten
Preheat the oven to 190°C Line 2 baking sheets with paper.
Put the butter, sugar, and lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and cointreau. Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
Scoop up tablespoons of the dough and put them on the prepared baking sheets, then flatten gently. Bake for 10-15 minutes, until light golden brown. Leave to cool on the baking sheets for 5-10 minutes, then using a palette knife, carefully transfer to wire racks to cool completely.
Sift the icing sugar into a bowl and stir in sufficient tequila to give the mixture the consistency of thick cream. Leave the cookies on the racks and drizzle the icing over them. Leave to set.