Ingredients
12 tbsp ( 1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
grated zest of 2 limes
2 tbsp freshly squeezed lime juice
1 tbsp pure vanilla extract
1 3/4 cups plus 2 tbsp all purpose flour
2 tbsp cornstarch
1/4 tsp salt
Preparation
In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice and vanilla; beat until fluffy.
In a medium bowl, whisk together flour, cornstarch and salt. Add to butter mixture and beat on low speed until combined
Between two 8 by 12 in pieces of parchment paper, roll dough into two 1 1/4 inch diameter logs. Chill at least 1 hour
Heat oven to 350. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parachment from logs; slice dough into 1/8 inch thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Tranfer cookies to a wire rack to cool slightly, 8 to l0 minutes. White still warm, place cookies in the sugar filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
