• 3/4 cup margarine
• 1cup powdered sugar
• 2Tsp freshly squeezed key lime juice
• 2Tsp finely grated lime zest
• 1Tsp vanilla
• 1 3/4 cups+2Tsp all-purpose flour
• 2Tsp cornstarch
• 1/4 tsp salt

1. Beat butter and 1/3cup of the sugar until fluffy with electric mixer. Add lime juice, zest, and vanilla; beat until fluffy.
2. In medium bowl, whisk flour, cornstarch, and salt. Add to butter mixture and beat on low speed until combined.
3. Between 2 pieces of parchment paper, roll dough into 2 diameter logs.
4. Chill at least 1 hour. Preheat oven to 350 degrees.
5. Line 2 baking sheets with parchment paper. Place remaining sugar in a resealable plastic bag. Remove parchment from log; slice into 1/8-inch thick rounds. Place rounds on baking sheers, spaced 1 inch apart.
6. Bake until barely golden, about 15 min. Transfer to a wire rack to cool slightly, 8-10min.
7. While warm, place cookies in the sugar filled bag; toss to coat.
8. Store cookies in airtight container up to 2 weeks. Bake or freeze remaining dough. Makes approx. 10 dozen cookies.

This is just a recipe that I got when I was playing around with different recipes. I sort of took a couple of aspects from like three different recipes, modified them a little, and put them together, and this is how it turned out. I was so surprise when I first tried it. Hope you like it.