Espresso and Lime

0 In a large bowl, combine 1 1/8 cups of room temperature butter with 1 cup of confectioners sugar, an egg yolk, 1/2 teaspoon of salt and 1 teaspoon of vanilla extract 
1 Use an electric hand mixer to cream the ingredients together
2 In a separate bowl, sift 2 2/3 cups of all purpose flour, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of all spice, 1/2 teaspoon of ginger, 1/4 teaspoon of cardamom and 1/4 teaspoon of nutmeg 
3 Add the dry ingredients in with the creamed butter mixture and mix until fully combined
4 Place two sheets of plastic wrap onto the counter and divide the dough between the two sheets
5 Wrap the dough tightly in the plastic wrap and chill the dough in the refrigerator for about an hour
6 Working with one portion at a time, unwrap the dough and place it onto a lightly floured surface
7 Roll the dough out to between 1/8-1/4 inch thickness
8 Use cookie cutters to cut your desired shapes and transfer the cut out cookies onto parchment lined baking sheets
9 Place the cut out cookies into the freezer while you preheat your oven to 325 degrees
10 Repeat the process with the second portion of dough
11 Once the oven is preheated, bake the chilled cookies for between 10-12 minutes or until their edges are just lightly golden
12 Transfer the cookies onto cooling racks
13 Glaze or drizzle, if desired and enjoy
14 Store leftover cookies in an airtight container at room temperature