by Pat Savoie
3/4 Cup Butter
1 Cup Confectioner’s Sugar
Zest of 2 Limes
2 Tablespoons Lime Juice — fresh squeezed
1 Tablespoon Vanilla
1 3/4 Cups Flour
2 Tablespoons Cornstarch
1/4 Teaspoon Salt
Put butter and 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed.
Add lime zest and juice and vanilla. Mix until fluffy.
Whisk together flour, cornstarch, and salt. Add to butter mixture, mix on low speed until just combined.
Divide dough in half. Place each log on an 8 by 12 inch sheet of parchment paper. Roll in parchment to 1 1/4 inches in diameter log using a ruler as an aid. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350. Remove parchment from logs; cut into 1/4 inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
Bake until barely golden, about 13 minutes. Transfer to wire racks to cool slightly, 8 to 10 minutes.
While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.
Savoie Secrets: It's a Family Recipe 