Step by step

Method

12 steps

1. 1

   In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

2. 2

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

3. 3

   Heat oven to 350 degrees.

4. 4

   Line two baking sheets with parchment.

5. 5

   Place remaining 2/3 cup sugar in a resealable plastic bag.

6. 6

   Remove parchment from logs; slice dough into 1/4-inch-thick rounds.

7. 7

   Place rounds on baking sheets, spaced 1 inch apart.

8. 8

   Bake cookies until barely golden, about 15 minutes.

9. 9

   Transfer cookies to a wire rack to cool slightly, just three or four minutes.

10. 10

    While still warm, place cookies in the sugar-filled bag; toss to coat.

11. 11

    Bake or freeze remaining dough.

12. 12

    Store baked cookies in an airtight container for up to 2 weeks.