Shelly's Recipe

LIME MELTAWAYS I

Category: Cookies

12 tbsp butter, room temperature
1 cup confectioners sugar
2 tbsp freshly squeezed lime juice
1 tbsp vanilla extract
1 3/4 cups plus 2 tbsp flour
2 tbsp cornstarch
1/4 tsp salt
grated zest of 2 limes

In the bowl, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

Between two 8×12 inch pieces of parchment paper, roll dough into two 1 1/4 inch diameter logs. Chill at least 1 hour.

Heat oven to 350. Line two baking sheets with parchment. Place remaining 2/3 cups 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.

Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8-10 minutes. While still warm, place cookies in a sugar filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.