Lime Shortbread Cookies

Cookies
1 cup (226 g) unsalted butter, room temperature
¾ cup (85 g) confectioner's sugar
2 teaspoons vanilla extract
1 teaspoon lime zest
2 cups (240 g) all-purpose flour
½ teaspoon salt

Icing
2 ½ tablespoons (35 g) lime juice
1 cup (113 g) confectioner's sugar
1 teaspoon lime zest

Instructions
In a bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy. Add vanilla and lime zest and mix to combine.
In a separate bowl, sift (or whisk) together flour and salt.
Add dry ingredients to butter mixture and mix until a dough forms.
Dough may look crumbly, but will hold together when pinched between two fingers.
Shape into a long, round tube about 2 inches thick and wrap in wax paper. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into ¼ inch slices and place on lined baking sheet.
Bake for about 10-12 minutes, or until cookies barely begin to brown around edges.
Remove from oven and allow to cool for 2-3 minutes before transferring to a cooling rack to cool completely to room temperature.
While cookies are cooling, add confectioner's sugar, lime juice, and lime zest to a bowl. Stir to combine. If too thick, add another splash of lime juice.
Once cookies have cooled completely, use a knife to ice each cookie with a thin layer of icing. Allow to dry at room temperature until icing has set.