Lime squiggles

Whisk the flour, cornstarch and kosher salt together.

Stir the room temperature butter, cream cheese, lime zest and powdered sugar together by hand first so the sugar does not plume, then beat about a minute on medium high until smooth and creamy rather than light and fluffy.

Mix in the two tablespoons of lime juice with the vanilla. There is no egg; this is a shortbread.

Add the dry ingredients all at once and mix on low until barely incorporated, then finish by hand with a spatula until no dry spots remain.

If the dough is too stiff to pipe, let it warm in a warm spot; if it gets hot the butter melts and the dough is ruined.

Fit the star tip into the pastry bag, forced well down so it stays in place, and fill the bag with the dough in one piece so there are no air pockets.

Pipe squiggles onto the parchment-lined sheet, twisting the bag to build pressure; they barely spread, so they can go close together with just enough space for air circulation.

Chill the piped cookies about 15 minutes so they hold their shape in the oven; once chilled they can be picked up and rearranged.

Bake at 350F for 18 to 22 minutes; they stay pale, with just a little golden brown along the ridges.

For the glaze, whisk the confectioners sugar with the lime juice and melted butter to a pourable but still thick consistency that leaves a translucent layer; adjust with more sugar or juice, or water.

Holding a cooled cookie by the edges, lower it upside down into the glaze without submerging it, wiggle it to pick the glaze up in all the ridges, let the excess run off and set it back on the rack.

Grate a little fresh lime zest over each cookie while the glaze is still wet, then let the glaze harden about 15 or 20 minutes.