Recipe: Lime Meltaways (slice-and-bake cookies, Martha Stewart)

LIME MELTAWAYS

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar, divided use
Finely grated zest of 2 limes (about 2 tablespoons)
2 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

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add the lime zest and juice and the vanilla, and mix until fluffy.

Whisk together flour, cornstarch and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each log on an 8x12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4-inches in diameter. Refrigerate logs until cold and firm, at least an hour.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1-inch apart on lined baking sheets.

Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup confectioners' sugar in a resealable plastic bag. Store in airtight container at room temperature for up to two weeks.

Makes about 5 dozen
Adapted from source: Martha Stewart's Cookies