Recipes

1. 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.

2. In a medium bowl, whisk together flour, cornstarch, and salt.

Add to butter mixture, and beat on low speed until combined.

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs.

Chill at least 1 hour.

4. Heat oven to 350°.

Line two baking sheets with parchment.

Place remaining 2/3 cup sugar in a resealable plastic bag.

Remove parchment from logs; slice dough into 1/8-inch-thick rounds.

Place rounds on baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes.

Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.

While 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.