Cream butter, cornstarch, and confectioners sugar until well-combined, not fluffy, about 3 minutes on medium speed with an electric mixer. Add flour to the butter mixture just until well-combined. Add key lime zest and juice. Beat until mixed thoroughly and soft dough is formed. Divide dough into halves. Form each half into 1 inch roll. Wrap in waxed paper and refrigerate at least 1 hour or until firm. When ready to bake, preheat oven to 350 degrees. Slice dough into ¼ inch slices. Place on cookie sheet lined with parchment paper and bake for 10 minutes or until set. Cookies will not brown.

Frosting

Cream butter and confectioners sugar. Add key lime zest and juice. Beat until fluffy. Spread frosting on tops of cookies.

From the kitchen of Sandi Smith

Cream butter and sugar. Add eggs and mix. Add all dry ingredients. Once all are mixed well add fruits and nuts. Drop by teaspoon on cookie sheet and bake 20 minutes at 275°.

Cream butter and sugar. Add eggs, vanilla and sour cream and mix. Combine the flour, baking powder, salt and nutmeg. Stir into the creamed mixture until just blended. Dough will be light and sticky. Cover or wrap dough and chill overnight. Preheat oven to 350. On lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 " apart onto ungreased cookie sheets. Bake for 8-10 minute until light brown.