Lime Meltaways
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy.
  2. Add lime zest, juice, and vanilla; beat until fluffy.
  3. 2. In a medium bowl, whisk together flour, cornstarch, and salt.
  4. Add to butter mixture, and beat on low speed until combined.
  5. 3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs.
  6. Chill at least 1 hour.
  7. 4. Heat oven to 350°.
  8. Line two baking sheets with parchment.
  9. Place remaining 2/3 cup sugar in a resealable plastic bag.
  10. Remove parchment from logs; slice dough into 1/8-inch-thick rounds.
  11. Place rounds on baking sheets, spaced 1 inch apart.
  12. 5. Bake cookies until barely golden, about 15 minutes.
  13. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.
  14. While still warm, place cookies in the sugar-filled bag; toss to coat.
  15. Bake or freeze remaining dough.
  16. Store baked cookies in an airtight container for up to 2 weeks.