Today’s recipe is a delicious little cookie, that is delicate, crumbly, tangy, sweet and melts in your mouth (hence the name lime meltaways). When I saw this recipe on Martha Stewart’s show, I knew I had to make it because of how easy it looked.
- Orange juice and zest (not my favorite)
- A mix of dried fruits and nuts that were already soaking in rum (highly recommended).
But today’s recipe is just pure butter, sugar, along with a more healthier ingredient) lime zest and juice.
This is Martha Stewart’s recipe for lime meltaways without any alterations.
- 3/4 cup (1 1/2 sticks) butter (room temperature)
- 1 cup confectioners sugar
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 tablespoon vanilla extract
- 1 3/4 cups of flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Add the 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, 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.
- Roll in parchment to form a log.
- Refrigerate logs until cold and firm (don’t skip this step, your dough will be soft and hard to work with if you don’t), at least 1 hour.
- Preheat oven to 350 degrees.
- Cut logs into thick equal rounds, and place them on cookie sheet 1 inch apart.
- Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.
- While still warm toss the cookies with remaining 2/3 cup sugar in a resealable plastic bag (I dusted each row of cookies with sugar in a plastic container because they were super crumbly and would break easily if tossed in a plastic bag).
- Cookies can be stored in an airtight containers at room temperature up to 2 weeks (but they usually don’t last that long!).
Until then I wish you good health and appetite!