Key Lime Frosties - all-purpose

Method

• In a medium bowl, throughly stir together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, with an electric mixer on low speed, beat together the butter, oil, and powdered sugar until blended.
• Increase the speed to high and beat until very well blended.
• Add the egg, lime and lemon zest, lime juice, vanilla and lemon extract and beat until lightened and smooth. Beat or stir in the flour mixture until evenly incorporated.
• Refrigerate the dough for 1 1/2 hours or until firm enough to handle.
• Preheat the oven to 350*.
• Grease several baking sheets or spray with nonstick spray.
• Shape portions of the dough into generous 1" balls with lightly greased hands. Place on baking sheets, spacing about 1 1/2" apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 13-16 minutes or until lightly tinged with brown at the edges. Reverse the sheet from from to back halfway through baking to ensure even browning.
• Transfer the sheet to wire and let stand until the cookies firm up slightly.
• Using a spatula, transfer the cookies to wire racks.
• Let stand until completely cooled.
• GLAZE:
• In a medium bowl, stir together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring. Add a few drops of hot water if necessary to blend the ingredients together.
• Stir until completely smooth.Thin with enough water to produce a fluid but not runny glaze.
• Set the wire racks over wax paper to catch drips.
• Working gently, since the cookies are fragile, swirl a layer of glaze over each.using a table knife.
• Return the cookies to the racks.Let stand until the glaze completely sets, at least 1 hour.
• Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze up to one month --.
• I sometimes use a clean paint brush to brush the glaze over cookies.works better for me than a knife.