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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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4/27/2009

Lime Meltaway cookies

While looking through my Martha Stewart Cookie cookbook, I stuck a post it note on the page that had a recipe called Lime Meltaways. I took my butter out to warm up earlier today. I just made the dough and now it is chilling in the fridge. The dough smells fresh and yummy. I did snitch a little piece and it tastes very light and good.

Makes about 3 dozen.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Directions

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.

While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.


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UPDATE: These are incredibly yummy!! Even Marcel had a couple and he doesn't like sweets. By the way when it says to toss the warm cookies in the powdered sugar, be very careful! The cookies are very crumbly.

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