• Cooking Time:
  • Servings:
  • Preparation Time:


  • 12 tablespoons unsalted butter -- (1 1/2 sticks) room temperature
  • 1 cup confectioners' sugar
  • Grated zest of 2 limes
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt


  • 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.


Categories: Cookies  Dairy  Dessert  Fruit  Mixer  Oven  Snack  Sweet  Tangy 

Author Credit: Martha Stewart

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