Instructions: * Note: One hint for getting the most juice possible from your fresh limes: Before cutting them, roll the fruits, gently but firmly, under the heel of your hand across the counter.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, lime juice, and vanilla extract; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add flour mixture 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 degrees. Line two baking pans with Silpats (French nonstick baking mats). Place remaining sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on pans, spaced 1 inch apart.

Bake cookies until barely golden, 12 to 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag, and toss to coat. Bake or freeze remaining dough. Store cookies in an airtight container for up to 2 weeks.

This recipe yields about ?? cookies.

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