Not only are these cookies delicious and easy to make, they’re great for days when you find yourself without eggs and milk. I used lemon zest and lime juice, but you can mix it up according to what citrus fruits you have around the house. So you could use oranges, tangerines, grapefruits, any citrus your heart desires.

• ¾ cups unsalted butter (room temperature)
• 2 teaspoons pure vanilla extract
• 2 tablespoons lime juice
• 2 meyer lemons, zested
• 1 cup powdered sugar
• 2 tablespoons corn starch
• 1 cup + 2 tablespoons all-purpose flour
• ¼ teaspoons salt

Combine butter and ⅓ cup powdered sugar in the bowl of your electric mixer and beat on medium speed until well combined and fluffy. Add in the lemon zest, lime juice, and vanilla and beat until combined.

In a separate bowl, whisk together flour, salt, and cornstarch. Add this mixture to the butter and powdered sugar mixture, and turn mixer on low just until things have combined.

Split the dough into half and roll into long logs with 1¼” diameter. Roll snugly into parchment paper to give the roll a nice shape. Place the dough in the refrigerator for an hour to allow the dough to firm.

Preheat your oven to 350°. Take the dough out of the parchment paper and cut into ¼” thick cookies. Space cookies an inch apart on baking sheets lined with parchment or silpat. Bake until golden, about 12 minutes, and rotate pans halfway through. Cool for 10 minutes on a wire rack.

Put the remaining ⅔ cup of powdered sugar in a ziploc bag. Working in several batches, place cookies in the bag and shake up the bag to coat with powdered sugar. Place any uneaten cookies in an airtight container and store at room temperature.