Ingredients: /4 cup (1 1/2 sticks) unsalted butter 1 cup powdered sugar Grated zest of two limes 2 tbsp. freshly squeezed lime juice 1 tbsp. vanilla extract 1-3/4 cups all-purpose flour 2 tbsp. corn starch 1/4 teaspoon salt Method: Combine butter and 1/3 cup sugar in a bowl, using a hand mixer beat until fluffy. Add lime zest, lime juice, and vanilla extract, beat until fluffy. Add flour, corn starch and salt to butter mixture, and beat on low speed until combined. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1-1/4-inch-diameter logs. Chill until firm, at least 1 hour. Heat oven to 350°. Place remaining sugar in a resealable plastic bag. Remove parchment from logs, slice dough into 1/8-inch-thick rounds. Place rounds on baking sheet and bake cookies until golden, 12 to 15 minutes. Transfer cookies to a plate to cool slightly. While still warm, place cookies in the sugar-filled bag and toss to coat. Store cookies in an airtight container for up to 2 weeks.