Adapted from Martha Stewart: Cookies
Makes about 7 1/2 dozen
1 1/2 cups {3 sticks} unsalted butter, softened
2/3 cups confectioners' sugar {plus more for dusting cookies}
Finely grated zest of 4 limes
1/4 cup freshly squeezed lime juice
1 tablespoon vanilla extract
3 3/4 cups flour
1/4 cup cornstarch
1/2 teaspoon coarse salt
Whisk the flour, cornstarch & salt in a mixing bowl & set aside.
Combine the softened butter & the confectioners' sugar in the bowl of an electric mixer fitted with a paddle attachment & beat until light & fluffy, about 4 minutes.
Beat in the lime zest, lime juice & vanilla extract until incorporated, occasionally scraping down the bowl.
Add the dry ingredients & beat until just blended.
Divide the dough in quarters. Roll each quarter into a log & place on a sheet of parchment paper.
Using a ruler, press along the edge of the parchment to narrow the log, until 1 1/4 inch in diameter.
Chill the dough until firm, about 1 hour, or freeze up to 2 months.
Preheat the oven to 350 degrees.
Remove the dough from the parchment & slice the dough into 1/4" rounds. Space the rounds 1" apart on a parchment lined baking sheet & bake for 13 minutes, or until just beginning to brown.
Transfer the cookies to a cooling rack. When cool, toss the cookies gently in a bowl of confectioners' sugar until evenly dusted.
Cookies can be stored in an airtight container for up to 2 weeks.
