Lime Meltaways

By kayjayjohnson

Ingredients

• 1 3/4 cups plus 2 tablespoons flour
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• finely grated zest of 2 limes
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon vanilla extract
• 3/4 cups {1 1/2 sticks} unsalted butter, at room temperature
• 1 cup confectioners' sugar, divided

Details

Adapted from theparsleythief.com

Preparation

Step 1

Whisk together the flour, cornstarch, and salt in a mixing bowl and set aside. In a separate small bowl, combine the lime zest, lime juice, and vanilla. Set aside.

Add the butter and a 1/3 cup of the confectioners' sugar to the bowl of an electric mixer fitted with a paddle attachment. Beat on low speed until light and fluffy, or about 4 minutes. Add the lime zest mixture, and beat until combined, scraping down the sides of the bowl if needed. While running the mixer on low speed, slowly add in the flour mixture, and beat until just combined.

Divide the dough in half, roll each portion into a log shape, and place each on a sheet of parchment paper. Using a ruler, press along the edge of the parchment to narrow the log until it's about 1 1/4" thick. Chill the dough for about 1 hour, or until firm.

Preheat the oven to 350˚F. Remove the dough from the parchment and slice into 1/4" rounds. Space the rounds 1" apart on a parchment lined baking sheet, and bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a wire rack to cool. Once cool, gently toss the cookies in the remaining confectioners' sugar until evenly dusted.

Make ahead: These cookies can be stored in an airtight container for up to 2 weeks. The logs of dough can also be frozen, well wrapped in plastic wrap, for up to 2 months. Thaw in the refrigerator before slicing.