Ingredients

• 12 Tbsps (1 1/2 sticks) unsalted butter, room temperature
• 1 c confectioners’ sugar
• Grated zest of 4 small key limes
• 2 Tbsp freshly squeezed lime juice
• 1 Tbsp pure vanilla extract
• 1 3/4 c plus 2 Tbsp all-purpose flour
• 2 Tbsp cornstarch
• 1/4 tsp salt

Directions

1. 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.

2. Heat oven to 350°F. Line two baking sheets with parchment. Remove parchment from logs; slice dough into 1/4-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, 3-4 minutes.

3. Place remaining 2/3 cup sugar in a resealable plastic bag. While still warm, place cookies in the sugar-filled bag; toss to coat.

4. Store baked cookies in an airtight container for up to 2 weeks.

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