A new cookie recipe in my usual Christmas baking repertoire. So many cookies involve nuts, chocolate, coconut, etc. But few I have tried use citrus. I thought it would be a nice change. They have a buttery, shortbread texture and a fresh, tart lime flavor.
These cookies are also super easy. The dough can be made ahead and frozen for up to two months. When ready to bake, simply slice the dough and cook. This is incredibly handy during the Holiday season when there's just so much to do!

Begin by whisking together 1 3/4 cups plus 2 tablespoons flour, 2 tablespoons cornstarch, and 1/4 teaspoon kosher salt in a mixing bowl and set aside. In a separate small prep bowl, add the zest of 2 limes, a 2 tablespoons freshly squeezed lime juice, and a tablespoon vanilla extract. Set aside.
Next, add 1 1/2 sticks {3/4 cup}of room temperature unsalted butter to the bowl of an electric mixer fitted with a paddle attachment. To the butter, measure in 1/3 cup confectioners' sugar.

Beat, starting on low speed {unless you like getting your kitchen covered in white powder} and then increasing slightly, until the mixture is light and fluffy, or about 4 minutes.

Pour in the lime juice mixture and beat until combined. Then slowly pour in the flour mixture while on low speed, and beat until just incorporated.

Divide the dough in half, roll each portion into a log shape, and place each on a sheet of parchment paper.

Using a ruler, press along the edge of the parchment to narrow the log until it's about 1 1/4" thick. Chill the dough for about 1 hour, or until firm.
Preheat the oven to 350˚F. Remove the dough from the parchment and slice into 1/4" rounds.

Space the rounds 1" apart on a parchment lined baking sheet, and bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a wire rack to cool.

Once cool, gently toss the cookies in a bowl of confectioners' sugar until evenly dusted. Cookies can be stored in an airtight container for up to 2 weeks. Enjoy!
Note: When I make these cookies I double the recipe, so the quantities that appear in the photographed steps will be larger than what the recipe actually calls for.

Lime Meltaways

{printable recipe}
Yields: about 5 dozen cookies
Adapted from Martha Stewart's Cookies

ingredients:
1 3/4 cups plus 2 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon kosher salt
finely grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon vanilla extract
3/4 cups {1 1/2 sticks} unsalted butter, at room temperature
1 cup confectioners' sugar, divided

method:
Whisk together the flour, cornstarch, and salt in a mixing bowl and set aside. In a separate small bowl, combine the lime zest, lime juice, and vanilla. Set aside.

Add the butter and a 1/3 cup of the confectioners' sugar to the bowl of an electric mixer fitted with a paddle attachment. Beat on low speed until light and fluffy, or about 4 minutes. Add the lime zest mixture, and beat until combined, scraping down the sides of the bowl if needed. While running the mixer on low speed, slowly add in the flour mixture, and beat until just combined.

Divide the dough in half, roll each portion into a log shape, and place each on a sheet of parchment paper. Using a ruler, press along the edge of the parchment to narrow the log until it's about 1 1/4" thick. Chill the dough for about 1 hour, or until firm.

Preheat the oven to 350˚F. Remove the dough from the parchment and slice into 1/4" rounds. Space the rounds 1" apart on a parchment lined baking sheet, and bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a wire rack to cool. Once cool, gently toss the cookies in the remaining confectioners' sugar until evenly dusted.

Make ahead: These cookies can be stored in an airtight container for up to 2 weeks. The logs of dough can also be frozen, well wrapped in plastic wrap, for up to 2 months. Thaw in the refrigerator before slicing.