Pretty Glad She's Still Around

So, I didn't put the old girl out of business, and am I ever glad. She is pretty handy to have around. The Martha Stewart show came on yesterday. I don't usually watch it (I miss the old, curt version of Martha, so I prefer her pre-jail show.), but yesterday she was a re-run, and she was making these cookies. I had tried them before and I loved them, so I decided to share the recipe. If you love citrus or shortbread, these are the cookies for you. They are simple, easy, and have the fabulous, bright flavor of fresh lime. Of course you could use whatever citrus you prefer, and they will be just as good. Next time I'm doubling and freezing half for later. Hope you likes:

Lime Meltaways from Martha Stewart (makes @ 3 dozen)

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 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

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.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

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.
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 remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.