I came across this recipe and thought it sounded super yummy and a bit more sophisticated than our usual fare of chocolate chip cookies. I was not surprised by how delicious they were, but I was surprised at how enthusiastic my kids were about them. I thought the lack of chocolate would instantly turn them off. Although the fact that each little paper wrapper held two cookies and you got to eat both of them in one sitting was definitely a selling point.
After setting a few out on the girls' table I realized what perfect little tea party cookies they made, all divided into their own little compartments! So even though we'd already all eaten our allotted two, we decided to have a little party, a little "tea", and two more cookies......though some of us may have had four, shhh!
Ingredients
•3/4 cup (1 1/2 sticks) unsalted butter, room temperature
•1 cup confectioners' sugar
•Finely grated zest of 2 limes
•2 tablespoons lime juice
•1 tablespoon pure vanilla extract
•1 3/4 cups plus 2 tablespoons all-purpose flour
•2 tablespoons cornstarch
•1/4 teaspoon salt
Mix butter and 1/3 cup confectioners' sugar with the whisk attachment of your mixer on medium speed until pale and fluffy. Add lime zest and juice and vanilla and mix some more!
Whisk flour, cornstarch, and salt together in a separate bowl. Add to the butter mixture, and mix on low speed until just combined.
Divide dough in half. Roll each half into a log. Refrigerate until firm.
Heat oven to 350 degrees. Cut logs into thin rounds. Space 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes. Transfer cookies to wire racks to cool for about 10 minutes. While they are still warm, toss cookies with remaining 2/3 cup sugar.
Delicious and gone in probably one or two days, though they stay good up to 2 weeks.
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