Instructions

• In a stand mixer or with a hand mixer, cream 3/4 cup unsalted butter and 1/3 cup of the icing sugar until light and fluffy.
• Add the lime zest, 2 tablespoons lime juice, and 1 tablespoon vanilla extract; beat until well combined and fluffy.
• In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
• With the mixer on low speed, add the dry ingredients to the butter mixture and beat just until combined, scraping down the bowl as needed.
• Turn the dough out onto a clean surface, divide if needed, and shape into two logs about 2 inches in diameter. Wrap the logs tightly in plastic wrap and chill for at least 1 hour.
• When ready to bake, preheat the oven to 350°F.
• Unwrap the chilled logs and slice into 1/8-inch-thick rounds. Arrange the rounds on baking sheets about 1 inch apart.
• Bake until golden, about 15 minutes. Transfer the cookies to a wire rack to cool slightly.
• Place the remaining 2/3 cup powdered (icing) sugar in a resealable plastic bag. While the cookies are still warm, add a few at a time to the bag and gently toss or shake to coat. Return the coated cookies to the wire rack to finish cooling.