Ingredients

The following ingredients have 4 Servings
  • 3/4 cup butter, (room temperature)
  • 1 cup granulated sugar
  • 2 cups powdered sugar, (divided)
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 5/8 cups all-purpose flour ((2-1/2 cups + 2 Tablespoons))
  • 3/8 cup cornstarch ((1/4 cup + 2 Tablespoons))
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup key lime juice ((I used Nellie & Joe's Key West Lime Juice))
  • 6 teaspoons lime zest, (finely grated, divided)

Instruction

  • Preheat oven to 325 degrees. Line 3 large baking sheets with parchment paper.
  • In a large bowl of your electric mixer, beat butter with granulated sugar and 1 cup powdered sugar until light and fluffy.
  • Continue to beat while adding eggs and extracts.
  • In a medium bowl, combine flour, cornstarch, baking powder and salt.
  • Add to the butter-sugar mixture, alternately with key lime juice and 4 teaspoons of zest, at low speed until well mixed.
  • Using a tablespoon or a small cookie scoop, place cookie balls 1" apart on prepared baking sheets.
  • Bake for 16 minutes or until the bottoms are just starting to turn a light brown. DO NOT OVERBAKE!
  • While cookies are baking, mix 1 cup powdered sugar with the remaining 2 teaspoons lime zest in a large gallon-sized plastic bag. Rub the two together to impart some of the key lime flavor to the sugar.
  • Remove cookies from the oven and let cool about 3-4 minutes on baking sheets. Remove carefully then place several at a time in the plastic bag containing powdered sugar mixture and gently toss. Shake excess off then place on wire racks and allow to cool completely.
  • Store in airtight container.