These cookies are a great accompaniment to the Key Lime Sorbet. The also are great on their own. Either way, they will take you away to the Keys.
3/4 cup butter, softened
1 1/3 cup confectioners' sugar, divided
Zest of 2 limes
2 tablespoons Key lime juice
1 1/2 teaspoons vanilla extract
2 1/2 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
In the bowl of a stand mixer fitted with the whisk attachment, beat butter and 1/3 cup confectioners sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add lime zest and juice and vanilla, beating to combine.
In a medium bowl, whisk together flour, cornstarch and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 equal parts, and roll into 1 1/2-inch logs. Wrap in parchment paper, and freeze until ready to use.
Preheat oven to 350℉. Line baking sheets with parchment paper.
In a large bowl, place remaining 1 cup confectioners sugar. Cut logs into 1/4-inch discs, and place on prepared pans.
Bake until bottom of cookies are lightly golden brown, about 15 minutes. Toss hot cookies into confectioners sugar. Let cool completely on wire racks. Store in airtight container lined with parchment paper.
