Lime Shortbread

12 Tbsp unsalted butter, softened
1 cup powdered sugar, divided
Zest of 2 limes
2 Tbsp lime juice (I used slightly more)
1 Tbsp vanilla extract
1 3/4 cup + 2 Tbsp all purpose flour
2 Tbsp cornstarch
1/4 tsp salt

In the bowl of an electric mixer with paddle attachment, cream butter and 1/3 cup of the powdered sugar until lightened in color. Mix in the lime zest, lime juice, and vanilla. In a separate bowl, whisk or sift together the flour, cornstarch, and salt. Add dry ingredients into butter and sugar mixture, and beat until combined.

Form dough into a log about 1 1/2 inches in diameter (more if you want larger cookies), cover in plastic wrap, and refrigerate for at least one hour.

Remove dough from fridge and preheat oven to 350 degrees.

Slice dough into 1/2 inch thick rounds. Place on cookie sheet about one inch apart. Bake until edges begin turning golden brown, about 13-15 minutes.  Remove and let cool on wire rack. While cookies are still warm, toss in remaining powdered sugar. Let cool completely before serving.