- Butter - 3/4 Cups
- sugar powder - 1 glass
- lime, finely grated zest - 2 pieces
- lime juice - 2 items. spoons
- vanilla extract - 1 st. a spoon
- flour - 1 3/4 Cups
- cornstarch - 2 Art. spoons
- salt - 1/4 teaspoons
Beat butter and 1/3 cup of powdered sugar in a bowl with an electric mixer at medium speed. Add the lime, lime juice and vanilla, mix. Mix together the flour, cornstarch and salt in a bowl. Add to the oil mixture whip with a mixer at low speed. Divide the dough in half. Lay each half on a sheet of parchment paper. Roll out into rectangles 6 mm thick. Cool the dough in the refrigerator until it is firm, for at least 1 hour. Preheat the oven to 175 degrees. Remove the parchment, cut out the test circles. Lay the cookies on sheets of parchment paper at a distance of 2.5 cm from each other. Bake the cookies to light golden color, about 13 minutes. Allow to cool slightly, from 8 to 10 minutes. Sprinkle the remaining sugar powder with still warm biscuits. Cookies can be stored in tightly closed containers at room temperature for up to 2 weeks.
Servings: 36