I don't have her book, but I may just get it if all of her cookies are this good! I heard about the recipe on The Martha Stewart Show. Then one night last week, I was sitting at home alone... EXTREMELY bored. I decided to bake something very different from my usual baking "repertoire". I remembered this recipe, and I knew my boyfriend would love it, because he loves all things citrus. These really are some of the best cookies I've ever eaten. They are so fruity and tangy that you don't even realize you are eating junk food until you've eaten 10! And they're so softy and crumbly that they really do kinda melt in your mouth. Since I've made them I've probably eaten at least 3 every day! Hahaha. They're really that good, I swear!First you make the dough and form it into 2 logs to chill overnight.
Then you cut it into thin slices.
While they're cooling, dust them with confectioners' sugar.
And TADA! The most delicious lime cookies ever!
Recipe from Then you cut it into thin slices.While they're cooling, dust them with confectioners' sugar.And TADA! The most delicious lime cookies ever!
MY NOTES: I added an extra tablespoon of lime juice and some yellow/green food coloring. I sprinkled them with confectioners' sugar first. They weren't quite sweet enough, so I put them in a ziplock bag with some sugar and gently rolled them around.
Lime Meltaways (Makes 2-3 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.
