1 stick butter, softened (4oz/115g)
1/2 cup vegetable shortening (4oz/115g)
¼ cup powdered sugar (32g)
2 tsp. vanilla extract (10ml)
2 cups cake flour (250g)
1 cup pecans, chopped (115g)
1 tbsp. lime juice powder
1/2 cup powdered sugar (62g)
Heat your oven to 400°F (204°C).
Place the butter, vegetable shortening, powdered sugar and vanilla in a large bowl and cream together using a hand mixer. Stir in the flour and pecans. Chill the dough for at least 30 minutes.
Meanwhile, in a separate bowl, sift together the topping mixture of powdered lime juice powder and powdered sugar. Stir to combine well and then sift again. Set aside.
Divide the dough into ½ oz (14g) pieces and roll into balls. Bake for 10 minutes. Remove from the baking sheet and place on a cooling rack. Place a clean baking pan under the cooling rack to catch the crumbs and powdered sugar. Using a mesh sifter, sift the powdered sugar mixture over the top of the warm cookies and allow to cool completely.
Once the cookies are completely cool you can roll them again in powdered sugar for an extra thick coating. Simply roll in the powdered sugar that has collected in the pan underneath the cooling rack. Store in an airtight container.