Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Stir in 1 Tbsp. Key lime zest and juice until blended.
Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.
Divide dough in half; flatten each into a disk. Roll each disk to 1/4-inch thickness between 2 sheets of wax paper. Transfer dough, in wax paper, to a baking sheet; chill 1 hour.
Preheat oven to 350°. Working with 1 portion of dough at a time, remove top wax paper; cut with a 2-inch star-shaped cutter, rerolling dough scraps once. Place 1 inch apart on parchment paper-lined baking sheets. Stir together white sanding sugar and 1 Tbsp. lime zest. Sprinkle cookies with sugar mixture, pressing gently to adhere.
Bake at 350° for 14 to 16 minutes or until tips of stars just begin to brown. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely. Store in airtight containers.
I tried these thinking I would impress my mother in law with something different since she is a prize winning baker (Betty Croker & Pillsbery)! What a waste of a lot if time and effort. The cookies were low in the flavor category, dough was extremely hard to work with and I ended up having to re-roll the dough even though it sat in the fridge for an hour. The cookies came out thin and small - recipe says 2" cookie cutter and they mean it. If you don't use a two inch cutter you can forget about having a decent batch of cookies. For a decent cookie, you have to make 3" but with this dough, you will have a hard time getting it on the cookie sheet without messing it up. For all the effort, not making again - not enough taste to make it worth it!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.