Tuesday, May 11, 2010
Makes about 3 dozen
Unsalted butter, room temperature :3/4 cup (1 1/2 sticks)
Confectioners' sugar : 1 cup
Finely grated zest of 1 limes
Fresh lime juice : 2 tbsp
All-purpose flour : 1 3/4 cups
Cornstarch : Vanilla extract : 2 tbsp
Salt : 1/4tsp
1.Put butter and 1/3 cup confectioners' sugar in the bowl whisk till pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
2.Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
3.Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
4.Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies 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. Cookies can be stored in airtight containers at room temperature up to 2 weeks.