Lime shortbread cookies

• Vegetarian

• Produce

  • 2 Limes, zest of

• Condiments

  • 1/4 cup Lime juice

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tbsp Corn starch
  • 1 pinch Kosher salt
  • 1 1/16 cup Powdered sugar
  • 1 tsp Vanilla

• Dairy

  • 2/3 cup Butter, unsalted

Found on prettyplainjanes.com

Ingredients

• ⅔cup unsalted butter, softened
• ⅓cup plus 1tbsp powdered sugar
• zest of 2 limes
• ¼cup lime juice
• 1tsp vanilla
• pinch of kosher salt
• 1¾cup all purpose flour
• 1tbsp corn starch
• ⅔cup powdered sugar (for dusting)

Directions

• Cream butter and sugar in a stand mixer until light yellow. Add lime zest, juice and vanilla, mix on low until combined. Add salt, flour and corn starch, mix on medium until dough is smooth.
• Place dough on a lightly floured surface. Divide in half and roll each half into a log (about 2 in diameter). Wrap log in plastic wrap in place in fridge for at least 2 hours.
• Preheat oven 350 degrees, line a baking sheet with parchment paper. Remove logs from fridge and plastic wrap. Cut into ⅓ slices and place on sheet (they do not spread much so you can place them close but not touching).
• Bake for 10 minutes or until the bottoms begin to become golden. Remove from oven and allow to cool on sheet for 5 minutes or until cookie can be handled enough to toss but not yet completely cool. Gently toss with powdered and then allow to cool completely on a wire rack.