These melt-in-your mouth citrusy cookies are refreshing: a burst-of-spring-looking-forward-to-summer taste. You can replace the lime with lemon or orange, if desired.
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 1 cup confectioners' sugar, finely grated zest of 2 limes, 2 tablespoons fresh lime juice, 1 tablespoon vanilla extract, 1 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1/4 teaspoon salt.
Instructions: Beat together butter and confectioners' sugar in large mixing bowl until pale and fluffy. Add the lime zest, lime juice and vanilla, mixing until fluffy. Mix together flour, cornstarch, and salt, then add to butter mixture just until combined. Divide dough in half and form each half into a log, 1 1/4 inches in diameter on a sheet of parchment paper. Wrap paper around each roll and refrigerate for at least an hour.
Preheat oven to 350 degrees. Remove parchment paper and reuse by placing on baking sheet. Slice each roll into 1/4 inch thick rounds; place on lined baking sheets about 1 inch apart. Bake until barely golden, about 10 minutes. Remove cookies to cooling racks for about 8 minutes. While still warm, toss each cookie in a resealable plastic bag filled with 2/3 cup confectioners' sugar until well-coated.
Makes about 5 dozen rounds and may be stored in an airtight container up to 2 weeks. (I think you can probably freeze these and just re-toss in some confectioners' sugar after thawing and before serving).
"Martha Stewart's Cookies" published by Clarkson Potter/Publishers, New York, in 2008.