If you love limeade, you will love these delicious lime cookies. Lime oil, plus lime peel and lime juice, give these cookies their lime punch. I use Boyajian lime oil for these cookies. For a variation, I sometimes substitute lemon or orange oil, peel, and juice. This recipe was first published in Bon Appetit in December, 2005.
Makes about 30
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
1/2 teaspoon lime oil
Additional powdered sugar for dusting
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Whisk flour and cornstarch in medium bowl to blend.
Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart. Bake cookies until pale golden on top and browned on bottom, about 18 to 20 minutes. Immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. Dust with more powdered sugar before serving.
Store airtight at room temperature up to 5 days.