1. In a large bowl, beat together the butter/shortening and maple syrup (or powdered sugar) until combined. Mix in lime zest/juice, vanilla extract, salt, then slowly blend in flour, mixing just until well combined.
2. Scrape sides down and evenly incorporate any remaining flour into the dough.
3. Divide dough onto 2 large sheets of parchment paper, cut out about 12″ long, and roll into a log that’s about 1 1/4–1 1/2″ in diameter (see photos above.) Twist the ends of the parchment paper on either side of the log to secure close and refrigerate for at least an hour, or until chilled.
4. When ready to bake, preheat oven to 350ºF. Line 1–2 baking sheets with parchment paper or a nonstick mat and set aside. Remove chilled cookie dough from refrigerator and unwrap. Slice dough in 1/4″ rounds and place 1-inch apart on prepared baking sheets.
5. Bake for 12–13 minutes, until edges are lightly browned. Let cool slightly before serving.
6. If dipping in powdered sugar, toss slightly warm cookies in a bowl or baggie of powdered sugar until coated, shaking off any remaining sugar.
7. Store in an airtight container at room temperature for 4–5 days.

To Freeze Cookies:

1. Logs of cookie dough can be wrapped again in foil and frozen until ready to bake. Thaw in the refrigerator until thawed enough to slice and bake per directions above.
2. Baked cookies (before tossing in powdered sugar) can be wrapped well and frozen for 4–6 weeks. Just thaw and enjoy.