Lime Meltaway Cookies

Becca here with a really tasty treat!  It's the perfect blend of sweet & a bit of tart, and the cookies really do 'melt away' in your mouth.  They're dainty enough looking to make a nice tea or shower treat, and the dough can be made a few days in advance so all you have to do is slice and bake on the day of the event.  I actually got this recipe from Martha Stewart and it's a keeper!  Plan ahead, since the dough does need to chill in the refrigerator for at least an hour before baking.  Enjoy!

Lime Meltaway Cookies

3/4 cup butter, at room temperature
1 cup powdered sugar, divided
the zest of 2 limes (I use organic since you're using the peel)
2 Tablespoons of fresh squeezed lime juice (from the limes you zested!)
1 Tablespoon vanilla extract (I use my homemade real vanilla extract)
1 3/4 cups plus 2 Tablespoons flour (I used unbleached all purpose)
2 Tablespoons cornstarch
1/4 teaspoon salt (I use Real Salt)

With an electric mixer (using the whisk attachment if a stand mixer), combine butter and 1/3 powdered sugar on medium speed until pale and fluffy.  Add the lime zest, lime juice, and vanilla, and mix until fluffy.

In a separate bowl, stir together flour, cornstarch, and salt.  Add to butter mixture, and mix on low speed just until combined.  Divide dough into half.  Place each half onto a sheet of wax or parchment paper.  Form each dough half into a log about 1 1/4" in diameter.  Wrap tightly with the paper, twisting the ends to seal, and refrigerate at least an hour, or until ready to use.

When ready to bake, preheat oven to 350.  Remove logs from paper, and slice into 1/4" slices.  Place onto lightly greased or silpat or parchment paper lined baking sheets, about 1" apart.  Bake cookies until the edges are just starting to turn golden, about 13 minutes.  Let cool about five minutes, then gently toss cookies with remaining powdered sugar to coat, in a zip top bag a few at a time.

Store in an airtight container, at room temperature, up to two weeks.