First, add the softened butter to a large mixing bowl along with ⅓ Cup of the powdered sugar. Using a hand/stand mixer, beat until pale and fluffy.

  

Add the lime zest, lime juice and vanilla extract to the mixing bowl. Continue to beat until mixed well and fluffy.

  

Now in a separate mixing bowl, add the all purpose flour, corn starch and salt. Mix well until all dry ingredients are combined well.

  

Add the dry ingredients to the wet ingredients little by little and beat in low speed until combined. You can also switch to a spatula/fork to mix in case you are not able to do it with the hand mixer.

  

Once the cookie dough is nicely mixed, divide it into 2 equal halves. Place one half of the dough on a rectangular parchment paper. Roll the dough into the form of a smooth log. Wrap the cookie dough log with the parchment paper and pack it tightly. In order to make sure that the log retains its shape, push it inside an empty circular cardboard from a used paper napkin roll. Repeat the same for the 2nd half of the dough. Refrigerate the dough for a minimum of 1 hour.

  

  

  

After 1 hr, the dough would be hard and easy to handle. Preheat the over to 350 F. Then, Cut the cookie dough into ¼ inch thick circles. Place them on a parchment paper lined baking sheet and bake them for about 13 mins until they just start to change color.

  

  

Remove the cookies from the oven and leave them to cool. After about 10 mins, when the cookies are still slightly warm, add the remaining powdered sugar to a ziplock bag. Throw in the cookies into the ziplock bag and get the cookies coated with the powdered sugar.

  

Store in an airtight container and enjoy.