In a medium bowl with electric mixer, cream butter and sugar; beat in salt and lime juice. Add flour; with a wooden spoon stir until blended. Chill, covered tightly, until firm enough to handle.
Shape into two 4 inch long rolls; refridgerate in plastic wrap; chill until firm enough to slice. Remove one roll from the refrigerator; unwrap; cut crosswise into thin 1/8 inch slices; with a wide metal spatula place about an inch apart on ungreased cookie sheets. Sprinkle with sugar and line-rind mixture. Repeat with second roll.
Bake in a preheated 375 degree oven until bottoms of cookies are golden- 6 to 8 minutes. With a wide metal spatula remove to a wire rack to cool completely. Makes about 5 dozen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (9g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 28 (72%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 8.1mg||3 %|
|Sodium 491.8mg||17 %|
|Potassium 5.3mg||0 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.4g|
|Protein 0.4g||1 %|
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Calories per serving: 39
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