Lime Meltaways
I had an excess of limes and was trying to figure out what I could bake with them. My sweet tooth is strong.
I found this recipe on Smitten Kitchen. The results are limey and sweet and as their names states, these cookies literally melt in your mouth.
DIRECTIONS & INGREDIENTS:
12 tablespoons (1 1/2 sticks, 170 grams or 6 ounces) unsalted butter, room temperature
1 cup (120 grams) confectionersβ sugar, divided
Grated zest of 4 tiny or 2 large key limes (or regular limes)
2 tablespoons (30 ml) freshly squeezed lime juice
1 tablespoon (15 ml) pure vanilla extract
1 3/4 cup plus 2 tablespoons (235 grams) all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons (15 grams) cornstarch
1/4 teaspoon fine sea or table salt
Cream butter and 1/3 cup sugar in the bowl of electric mixer or in a bowl using a handheld mixer.
Add lime zest, juice, and vanilla; beat until fluffy (I found the mixture at this stage to not be fluffy but kind of gloppy. It did not affect the wonderful outcome of the cookie).
In a separate bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
Using a 2 foot piece of parchment paper, form dough into a 1 1/4-inch-diameter log. Chill at least 1 hour. (I wrapped the parchment log well with cling wrap and froze it for a couple of days. Defrosting it in fridge a couple of hours prior to use. Smitten Kitchen says it can freeze for up to 2 months).
Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Unroll parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Enjoy!