Lime Meltaways

 

1 1/2 C. all-purpose flour

1/2 C. white rice flour (or can substitute brown rice flour)

1/4 tsp. sea salt (or can use Kosher salt)

1/2 lb. unsalted butter, room temperature

1 C. confectionary sugar, divided

Grated zest from two limes

2 T. freshly squeezed lime juice

1 tsp. lime oil

 

Whisk together all-purpose flour, rice flour and salt. Set aside. In a medium-large bowl, beat butter and 1/2 C. of the confectionary sugar until well blended (about one minute of mixing time). At low speed, mix in the lime zest, lime juice and lime oil until incorporated. At low speed, mix in flour mixture until well combined. Place dough plastic wrap and roll into a log (or divide dough in half and make two logs). Chill dough until firm, approximately 2 hours. Preheat oven to 350 degrees. Cut dough into 36-38 pieces. Roll each piece into a ball and place on a parchment paper lined baking sheet. Bake cookies for 17-18 minutes or until the tops of cookies are golden and bottoms are lightly browned. Sift some of the remaining 1/2 C. confectionary sugar over the hot cookies. Allow to cool to room temperature on the baking sheet. Put all of remaining confectionary sugar in a small brown paper bag. Place two or three cookies in the bag at a time and shake until thoroughly coated with the confectionary sugar. Or sift remaining confectionary sugar over cooled cookies. Store at room temperature in a covered container.