Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
chill:
3 hrs
bake:
15 mins
cool:
4 mins
total:
3 hrs 49 mins
Servings:
20
Yield:
about 80 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar, the lime peel, lime juice, the water, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in the flour, cornstarch, and salt until combined.

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  • Divide 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 cookie sheets with parchment paper. Using a sharp, thin-bladed knife, cut rolls crosswise into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheets.

  • Bake for 15 to 18 minutes or until bottoms are just golden. Cool on cookie sheets for 4 minutes. Place the 2 cups powdered sugar in a large bowl. Gently toss warm cookies, two to three at a time, in powdered sugar. Transfer to a wire rack and let cool.

Tips

Dough may be shaped into rolls, then frozen for up to 2 months. When ready to bake, thaw rolls slightly, slice, and bake as directed for 15 to 18 minutes.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

159 calories; fat 7g; cholesterol 18mg; saturated fat 4g; carbohydrates 23g; mono fat 2g; sugars 14g; protein 1g; vitamin a 194.4IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; sodium 120mg; potassium 16mg; iron 0.5mg.
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