Lime Meltaways

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                            If you like Lime you should definitely try this recipe. True to its name the cookie melts in your mouth. I halved the original recipe as it yields more than 3 dozen cookies. This is the first sliced cookie I have tried. To get a perfect round shape you will have to make use of  a parchment paper and a ruler. The dough melts quickly from the heat from your hands, so you to work fast in order to maintain its shape. And the cookie is not too sweet, so do not reduce the quantitiy of the sugar and do not omit the final dusting part.

Recipe Source: Martha Stewart

Ingredients:

unsalted butter, at room temperature      -          ¾ cup 
confectioners' sugar                                -         1/3 cup 
lime zest, finely grated                           -          2 
fresh lime juice                                       -         2 Tbsp. 
vanilla extract                                         -         1 Tbsp.
all-purpose flour                                     -        1¾ cups plus 2 Tbsp. 
cornstarch                                               -         2 Tbsp. 
salt                                                          -         ¼ tsp.
confectioners' sugar                                -        2/3 cup, for dusting

Method:

1. In a medium bowl, combine the flour, cornstarch, and salt. Set aside.
2. Beat the butter and 1/3 cup confectioners' sugar together on medium speed  until light and fluffy, about 4 mins.(using a beater). Add the zest, lime juice, and vanilla, and beat well until well combined.
3. Add the dry ingredients and  mixing until just combined.
4. Divide the dough into 2 parts. Roll each into a log approximately 1¼ diameter. Wrap each log in parchment paper or plastic wrap and refrigerate until firm enough to slice without losing their shape, at least one hour.
5. When ready to bake, preheat oven to 350°F.
6. Slice the refrigerated cookie dough into approximately 1/4” rounds and place on the baking tray, about 1” apart. They won't spread much at all. 
7. Place the  tray preferably on top most rack of the oven and bake for about 13 minutes, or until cookies begin to get a light golden color.
8.  Allow to cool for about 5 minutes. Toss the cookies(which will be still warm, but wont crumble) in the remaining confectioners' sugar, shake off excess sugar and cool the cookies completely before storing them.

Notes:

• the cookie dough will become soft as you work on it, so roll it quickly.
• the side on which it is placed to rest  might flatten during cooling, so i made use of a cylindrical pipe.(if the shape is off no concern to you then never mind )