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© Meredith Corporation. All rights reserved. Used with permission.
(about 80 cookies)
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup confectioners’ sugar, lime zest, lime juice, water and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour, cornstarch and salt until combined.
Divide the dough in half. Shape each half into a 10-inch-long roll; wrap in plastic wrap. Chill for at least 3 hours or up to 2 days.
Preheat oven to 325°F. Line baking sheets with parchment paper. Using a sharp, thin-bladed knife, cut the rolls crosswise into 1/4-inch-thick slices. Place the slices 2 inches apart on the prepared pans.
Bake for 15 to 18 minutes or until the bottoms are just golden. Cool on the pans for 4 minutes. Place the remaining 2 cups confectioners’ sugar in a large bowl. Gently toss the warm cookies, two to three at a time, in the confectioners’ sugar. Transfer to a wire rack and let cool.