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(about 36 cookies)
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the cornmeal, lime peel, and vanilla. Cover; chill about 1 hour or until dough is easy to handle.
Preheat oven to 350°F. Roll dough until 1/4 inch thick. Using a 2-inch round scalloped cookie cuter, cut out dough. Arrange cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with green sugar and/or white coarse decorating sugar. Bake for 8 to 10 minutes or until light brown around edges. Transfer to wire racks; cool.