In a mixing bowl with the paddle attachment, beat softened coconut oil and 1/3 cup of powdered sugar until creamy.
Add lime juice, lime zest, vanilla and lime extract and mix well.
In a medium bowl, whisk together flour, cornstarch and salt. Slowly add dry ingredients to the batter, beating on medium until dough is fully combined.
Take the dough out and divide into two parts. Roll each into a long log shape about an inch round. The dough can be very crumbly and hard to roll, if it starts coming apart just kneed it together, it doesn’t need to be too smooth and perfect!
Preheat oven to 350F. Place the rolled dough in the refrigerator for 10-15 minutes, the coconut oil firms up quickly and you don’t want it so hard you cant slice it.
Once the dough is cool enough to hold its shape, slice it with a sharp knife into 1/4 inch slices. Some of the cookies will crumble a bit, just press them back together since the shape isn’t important to make these cookies beautiful.
Bake cookies for 10-12 minutes until the edges are golden brown. While the cookies are baking, whisk together the remaining powdered sugar and lime zest in a large bowl and set aside.
Once cookies are golden brown, let cool for 5 -8 minutes until you are able to hold them comfortably. Place 5 or 6 cookies at a time in the bowl of powdered sugar and cover well and place on a cookie rack. Once all the cookies are covered, place the remaining powdered sugar in a sifter and let it “snow” over the tops of the cookies.
Once cooled, place the cookies in an airtight container. These cookies just get better over time!