Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 12 Tablespoons unsalted butter, room temperature
- 1 cup confectioners sugar, divided
- 2 limes, zested
- 2 Tablespoons freshly squeezed lime juice
- 1 Tablespoon vanilla extract
- 1-3/4 cups all purpose flour plus
- 2 Tablespoons all purpose flour
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
From: Renee Novobielski, of Hartford, WI
Makes: about 60 cookies
Note: the lime zest and lime juice could be replaced with lemon or orange for different tastes.
Tip: the dough for these icebox cookies can be frozen in logs for up to two months.
Colored sugar could be used for the 2/3 cups of sugar used to coat the cookies after baked.
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 the flour, cornstarch, and salt.
Add the flour mixture to the 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 the logs for at least 1 hour.
Heat oven to 350 degrees.
Line two baking sheets with parchment. Place remaining 2/3 cup sugar in t resealable plastic bag.
Remove parchment from logs; slice dough into 1/8 inch thick rounds.
Place rounds on baking sheets, spaced 1 inch apart. Bake cookies in oven until barely golden, about 15 minues.
Transfer cookies to a wire rack to cool slightly, for 8 to 10 minutes.
While the cookies are still warm, place each cookie in the sugar filled bag; toss to coat. Repeat with each cookie.
Store baked cookies in an airtight container for up to 2 weeks.
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