Lime Meltaways

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup confectioner's sugar
grated zest of 2 limes plus two tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

1. Put butter and 1/3 cup sugar in bowl of an electric mixer fitted with the whisk attachement and mix on medium speed until pale and fluffy. Add the lime zest and juice and the vanilla, mix until fluffy.
2. Whisk together flour, cornstarch and salt in a medium bowl. Add to butter mixture and mix on low speed until just combined.
3. Divide dough in half. place each log on an 8x12 inch sheet of parchment. roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
4. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4 inch rounds. space rounds 1 inch apart on baking sheets lined with parchment paper.
5. Bake cookies until barely golden, about 13 mins. Tranfer cookies to wire racks to cool slightly, 8-10 mins. While still warm, toss cookies with remaining 2/3 cup sugar in a ziploc bag. Cookies can be refrigerated in airtight containers up to 2 weeks.
Makes about 5 dozen
[Note: lemon juice and zest can be used instead of lime juice and zest]

Submitted by Anne