Foto: RecipeGirlIngredients
- ¾ cup (1½ sticks) unsalted butter, (at room temperature)
- 1 cup powdered sugar, (divided)
- 2 medium limes, (zested)
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon vanilla extract
- 1¾ cups all purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
Steps
In a large bowl, combine the butter and ⅓ cup powdered sugar. Use an electric mixer to beat them together until light and fluffy. Add the zest, juice and vanilla; mix until fluffy.
In a medium bowl, whisk together the flour, cornstarch and salt. Add to the butter mixture; mix on low speed until combined.
Divide the dough in half. Place each half on an 8x12-inch piece of parchment paper. Roll in the parchment to form two logs 1¼-inches in diameter. Twist the end of the parchment to seal. Refrigerate for at least 1 hour.
Preheat the oven to 350℉. Line baking sheets with parchment paper. Remove the dough from the parchment, and cut into ¼-inch rounds. Space the rounds 1-inch apart on the prepared baking sheets. Bake until the cookies are barely golden, about 13 minutes.
While still warm, gently cover the cookies with the remaining ⅔ cup of powdered sugar (sugar in a bowl, and dip cookies in sugar). Place them on a cooling rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks. They may also be frozen up to 3 months.
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