I mentioned that last year brought our family some great new recipes and today’s recipe is one of them. This one is from Good old Martha Stewart and I truly heart them. No changes made this recipe is straight from marthastewart.com.
Lime is not a flavor your usually get from a cookie and I love the subtle tartness of this butter cookie. The only problem I can see is that both the dough and the cookies taste way too good and melt in your mouth a little too easily so it is entirely possible to consume a lot of this cookie before or after you bake it. I would suggest doubling the batch just to make sure that you have enough leftover when you have eaten your fill to share with others.
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat.
Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Makes about 10 dozen.