Lime Coolers

Makes about 2 dozen cookies.
Taste Tip: This dough must be prepared in advance.
For cookies
1 cup (2 sticks) butter, at room temperature, plus extra for press
½ cup powdered sugar
1¾ cups flour
¼ cup cornstarch
1 tablespoon finely grated lime zest
½ teaspoon vanilla extract
Granulated sugar for press
For lime glaze
½ cup powdered sugar
2 to 3 teaspoons finely grated lime zest
4 teaspoons freshly squeezed lime juice
Directions
To prepare cookies: In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add powdered sugar and beat until light and fluffy, about 2 minutes. Reduce speed to low and add flour, cornstarch, lime zest and vanilla extract, and mix until just incorporated. Cover with plastic wrap and refrigerate at least 1 hour.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
Shape dough into 1-inch balls and place about 2 inches apart on prepared baking sheets. Grease bottom of a large flat glass with butter, press into granulated sugar and gently press glass on dough until dough is about ¼-inch thick. Repeat, pressing glass into sugar each time, until all cookies are flattened. Bake until edges are light golden brown, 9 to 11 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
To prepare lime glaze: In a small bowl, whisk together powdered sugar, lime zest and lime juice until a light glaze forms. Using a knife, spread glaze across cookies.
2007 Finalist: Stacy McNabb of Richfield, Minnesota