Wednesday, March 4, 2009

Lime Meltaways

I don't know what it is about these types of cookies, but I like how they aren't really super sweet, they melt in your mouth and they are covered in powdered sugar.
The lime flavor is great and these were really fun to give away to people. Just think of all the cute, cheesy things you could say because of the name of this cookie. (Not that I did that or anything)
I found these in Martha Stewart's Cookies , which is a great source for cookie recipes. I really like how there is a picture of every single cookie, which leaves little room for surprises when you bake one of them for the first time. Well, at least you know what the cookie is supposed to look like.
If you need another review to convince you to try these, check out Maria's post about them. She raved about them and so did many of the people who tasted them.

Lime Meltaways from Martha Stewarts Cookies
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
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.

Up Next- Craving Ellie-Sauteed Chinese Greens and Matt's fave treat


Marie said...

Those sound and look really good Mary Ann. I have that cookbook and can you believe I haven't cooked anything from it yet?? I can't either!!

Maria said...

I am glad you made these. They are great huh? They really do melt in your mouth!! I am going to try lemon meltaways next time!

Bridgett said...

I really enjoyed these when I made them last and this post reminds me I should make them again. I love your photos, they are always gorgeous!

Kerstin said...

For some reason, I usually crave cookies with chocolate but desserts with fruit. These look great, so I may have to switch gears for once!

Love you blog. I'm completely impressed with how often you post!

Anonymous said...

I really need to get that cookbook. I see it all the time at Costco, flip through it, and put it down thinking I don't *need* another baking book.

The lime meltaways sound delicious. I love lime.

Pamela said...

Oh, these look SO good. Like a little bit of summer on a plate...yum!

Cathy - wheresmydamnanswer said...

I have not heard of lime meltaways.. Until now - so glad to be in the loop!!

Lisa said...

I love lime and I love meltaways. Thanks for the recipe, I can't wait to try it!!

The Food Librarian said...

I see these in MS's book and she had them on her show, but never made them! These look fantastic!!

Not Another Omnivore said...

Interesting....I'm not sure what to think...but those are interesting...

Fabulous photos as always!


kareninflorida said...

Your cookies look beautiful! I made these in November and most of them crumbled while I was trying to transfer them from the cookie sheet to the cooling rack, or from the rack to my container once they'd cooled. Also, I had to dust them w/confectioner's sugar because they were entirely too fragile to roll around in the sugar. But even the cookie fragments tasted wonderful. Seeing your lovely cookies has inspired me to attempt to make them again. :)