I think I fell in love today. No, not my future, but with a new way to use lime in cooking.
Have you had those meltaway cookies covered in powdered sugar? They look so appealing from afar but then you take a bite and the cookies are a bit hard. They do not live up to their promise. Well today that ended because I discoveed homemade ones …so good.
When I felt like the party needed one more sweet I saw this recipe and decided to give it a try. My only problem was that they fell apart when I tried to put them in a plastic bag. I ended up placing on a rack and sifting powdered sugar on top of them.
Warning, these cookies are addictive.
Lime Meltaway Cookies
by Martha Stewart
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.
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.