I also love these cookies because you can freeze the logs, and have them ready to go when you need a last-minute goody. You can slice and bake as many or as few as you want. So handy, and so scrumptious!
Adapted from Martha Stewart
Makes about 10 dozen
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar, divided
Grated zest of 2 limes
1/4 cup freshly squeezed lime juice
1 tablespoon pure vanilla extract
2 cups all-purpose flour (or Soft White wheat flour)
2 tablespoons cornstarch
1/4 teaspoon salt
Cream butter and 1/3 cup sugar until fluffy in the bowl of an electric mixer fitted with whisk attachment. Add lime zest, juice, and vanilla. Beat until fluffy.
Whisk together flour, cornstarch, and salt in a medium bowl. Add to creamed mixture. Beat on low until combined.
Roll dough into two logs between parchment paper, making each log 1 1/4 inch in diameter chill for at least 1 hour. (At this point the logs can be frozen for up to 2 months.
Preheat oven to 350ºF. Place remaining 2/3 cup sugar in zip-top bag and set aside. Remove parchment paper from logs, and slice logs into 1/8-inch thick rounds. Place on parchment lined baking sheets, leaving about 1 inch space between.
Bake cookies about 15 minutes, or until lightly golden. Transfer to wire rack and allow to cool slightly (about 8-10 minutes). While cookies are still warm toss in sugar-filled bag to coat lightly. Allow to cool completely. Store cookies in an airtight container for up to 2 weeks. Enjoy!