I am bringing these buttery cocktail cookies to the cookie mountain! Did I mention that the bride is a letterpress lady? Subtle in bourbon and perky with lime, these are slightly crumbly cookies that melt in your mouth. Can’t wait to celebrate with Jarrid & Emily!

Bourbon Lime Butter Cookies

4 oz. (one stick) unsalted butter
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons bourbon
zest & juice of 2 limes
1/2 large egg yolk
1 cup all-purpose flour

Beat the butter, sugar, salt, bourbon, lime zest and lime juice together until creamy.
Mix in the egg yolk completely.
Add the flour and mix just until incorporated.

If you want to cut out shapes:
Roll dough into patties and place between two large pieces of plastic wrap.
I use this method to keep the cookies from becoming too dried out.
Roll over top of the plastic wrap until the dough is thin.
If dough is difficult to cut out, chill it until it hardens a little and use a little flour or confectioner’s sugar with your cutters.

If you want to slice cookies:
Roll dough into a log, cover with plastic wrap, and place in the fridge (freezer if you can’t wait), and slice when ready to bake.

Before baking, preheat the oven to 325°F.
Line your baking sheets with parchment.
Bake 8-10 minutes. About 2 dozen cookies.