Lime Meltaways

I think I confessed last year right around Christmas baking season that my Type A personality shines like rock star. I love to premake as many of the cookie doughs as possible and refrigerate them all because it's just so happy to bake cookies on a day when there aren't mixers and dishes cluttering the sink and dishwasher.  Starting an early morning baking session with clean countertops, an empty dishwasher and refrigerated dough is happiness indeed.   These lime meltaways are an ultra easy and perfect dough to make ahead and stash in the fridge or even the freezer and they bake up in almost no time at all.  There's something about powdered sugar covered treats that can take you right back to childhood.

The recipe is mostly unaltered from Martha Stewart's original--I only added a second toss in powdered sugar because I found that coating the cookies while still warm was essential for the powdered sugar to stick, but also moistened it a bit so they cookies didn't look so white and powdery.  The second coating just adds a dry layer of white powdered sugar.

Lime Meltaways
from Martha Stewart Cookies

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cup confectioners sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Directions

1. Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
3. Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
4. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with 2/3 cup powdered sugar in a resealable plastic bag. 
5. When completely cooled, add remaining 1/2 cup powdered sugar to bag and toss cookies again. Cookies can be stored in airtight containers at room temperature up to 2 weeks.