• Preheat the oven to 350°F.
• Prepare the limes by grating 3 tsp of lime zest in one bowl, and the juice (about 4 Tbsp) of lime juice in another bowl.
• Beat the soft butter in a large bowl; add the sugar and mix well. Add in the zest and 3 Tbsp of lime juice, and vanilla. (Save the rest of the lime juice for the frosting).
• Beat in the flour and nuts; divide dough in half.
• On a lightly floured surface, roll half of the dough to 1/4-inch thick. Using 2-inch square or round cookie cutters (or your favorite cookie cutter), cut out the dough and place 1-inch apart on ungreased cookie sheet. Repeat the process for the 2nd half of dough and place on cookie sheet.
• Bake until the edges are lightly brown, 8-10 minutes. Remove from the oven and allow to cool on wire racks.

Make the frosting:

• Whisk together the lime glaze ingredients, adjusting liquid or powdered sugar to desired thickness. Allow the glaze to sit for several minutes and then spread the glaze on the cookies.
• It’s okay if the icing runs over a little bit. Sprinkle it with remaining lime zest. Allow the cookies to sit for 1 hour before eating (to allow the frosting to set).
• Store remaining cookies in an airtight container for 4-5 days.