Preheat your oven to 375º F and line two cookie sheets with parchment or baking mats.

In the bowl of your stand mixer or a large mixing bowl beat together the butter and sugar, then add the egg, lime zest and vanilla, mix well.

Add the flour and salt, mix until the dough forms.

Scoop the dough using a 1 Tbs scoop and gently press an indent into the center of each cookie.

Bake for 8-9 minutes, until edges start to llghtly brown, re-press any puffed up centers, add 1/2 tsp of lime curd in each indent and bake for an additional 2 minutes.

Let the cookies cool on the pans for 5 minutes, then transfer to a wire rack and cool completely.

In a small zip top bag mix together the powdered sugar and lime juice, drizzle the icing over the cookies and serve.

Store any remaining cookies in an airtight container between layers of wax paper and refrigerate for up to 5 days.