Add a touch of the tropics to your holiday cookie tray! In an airtight container these will keep up to a week at room temperature and for up to a month in the freezer. Cooking time includes chill time in fridge.
To prepare the cookies, whisk together the first three dry ingredients in a small bowl, set aside.
With an electric mixer on medium speed, beat the butter and granulated sugar in a mixing bowl until fluffy.
Beat in the limeade concentrate the lime zest.
Reduce the speed to low and blend in the flour mixture, beating until just incorporated.
Divide the dough in half; roll each half into a ball and flatten to a disk. Wrap in plastic wrap and refrigerate until firm, about 2 hours over overnight.
When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray or line with parchment paper.
Divide dough disk into 24 tablespoon sized pieces. Roll each into a ball and place 2 inches apart on the baking sheets.
Use the bottom of a glass to flatten the balls into 2-inch rounds.
Refrigerate for 15 minutes.
Bake, rotating the baking sheets halfway through, until the cookies just beginning to turn golden around the edges, 10-12 minutes.
Cool completely on a rack.
Let the baking sheets cool, then repeat with the remaining dough.
To prepare the glaze: combine the confectioner's sugar, lime zest and juice, the water, and food coloring, if using, in a small bowl; stir, adding a little more water, if necessary, to make a smooth glaze. Spread a thin layer onto each cookie. Let stand 15 minutes to allow the glaze to set.