This quick recipe produces a large amount of finished cookies with little effort on your part. I pulled it out of the Ottawa Citizen back in December. I think that due to their dense nature you could easily switch out the flour for a gluten-free option.
Start by whisking together 3 cups all-purpose flour and 1 cup cornstarch.
Then get zesty! The recipe calls for the finely grated zest of 5 limes, but I only had 3 limes, so I added a large orange into the mix.
In the bowl of your electric mixer, beat 2 cups butter until smooth and creamy.
Then tip in 1/2 cup icing sugar and beat that until it’s fluffy and wonderful.
Add in your lime zest, together with 1 teaspoon ground cardamom and 2 teaspoons vanilla extract and beat that to combine the ingredients.
Add in the flour and mix that until it’s all incorporated.
Cover and chill the dough for an hour until it’s firm.
When you’re ready to go, preheat your oven to 350°F and line two baking sheets with parchment paper. Use a teaspoon to scoop out the batter and form it into 1″ balls.
Plop those on the baking sheets (they won’t expand much so you can put them pretty close together).
Bake those suckers for about 10-14 minutes, or until the edges of the cookies just start to brown. Remove them from the heat and let them cool for about 5 minutes.
Grab 1/2 cup icing sugar and dump it in a bowl. Roll the still-warm cookies in the sugar and set them on a wire rack to cool completely.
Roll the cookies again when cool in another 1/2 cup icing sugar and serve. I’d recommend serving them with a beverage, as they tend to fuse people’s mouths shut when they eat them!