Lime Meltaways

Sometimes cookies just need to be petite and delicate and lovely and crisp.  They need to melt on your tongue with buttery goodness and sugary softness.  And they need just a hint of lime to brighten your palate and your day.

These are those cookies.

I found these cookies in one of the many Martha Stewart books I own.  It's necessary to own many of her books.  It's also online in several places, here's a source directly from the woman herself. There's even a video!

Cream the butter and 1/3 cup of the powdered sugar with a standing mixer, until fluffy. Add the lime zest, lime juice, and vanilla.

In a medium bowl whisk the flour, cornstarch and salt.  Add the flour mixture to the butter mixture and beat on a low speed until combined.

Using an 8x12 piece of parchment roll HALF the dough into a long, thin log which measures about 1 1/4 inch in diameter.

Wrap the log in the parchment and fold the ends in.  Chill at least 1 hour.  Can be made a couple of days ahead.  Repeat with the other half of the dough.

Slice the log into 1/8 inch slices with a sharp knife.  And place on a parchment lined cookie sheet.  They don't need a lot of space between the cookies, since they don't rise.

Bake in a preheated 350 degrees F oven for about 15 minutes, till just barely golden around the edges.  This made A LOT of cookies!  I would say over 100!

Cool slightly on a cooling rack.  Put the remaining 2/3 cup powdered sugar into a resealable gallon bag.  While the cookies are still warm put them, a few at a time, into the bag to coat with the powdered sugar.  Do this carefully, they are delicate and can break easily.  Allow to cool completely.

Serve to delighted guests!

Let's eat!


Lime Meltaways

1 1/2 sticks butter, room temperature
1 cup powdered sugar
Grated zest from 2 limes
2 tablespoons fresh lime juice
1 tablespoon vanilla extract
1 3/4 cup, plus 2 tablespoons, all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

1.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.

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

3. 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.

4. 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.