Lime Meltaways

I found this recipe on Two Peas and Their Pod a couple of days ago and have been desperately trying to find a reason to make them. I love lime and I also love lemon flavored desserts so I was more than a little eager to try this out. Emi and I went over to his sister's house for a delicious dinner and I volunteered to bring these babies. They were a success and I promised my sister-in-law that I would post the recipe. This was pretty easy, but I was a little confused about the two logs that I was supposed to roll the dough into. I just guessed and since they tasted really good and everyone liked them, I'm guessing I did it right. :-D

LIME MELTAWAYS
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup powdered sugar
Grated zest of 2 limes (I used 2 ½)
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups, plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

Directions
1. In the bowl of an electric mixer with the whisk attachment, cream butter and 1/3 cup powdered sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8 by 12 inch pieces of parchment paper, roll dough into two 1 1/4-inch diameter logs. Chill at least one hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place remaining 2/3 cup powdered sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.