52 cookies :: week 24 :: lime meltaways

we made these with regular limes on hand - though the recipe suggested key limes.

my love affair with refrigerator dough continues.

Lime Meltaways via smitten kitchen
adapted from Martha Stewart



makes 5 dozen

1 1/2 sticks unsalted butter, room temperature
1 c confectioners’ sugar
Grated zest of 4 tiny or 2 large key limes
2 tbsp freshly squeezed lime juice
1 tbsp pure vanilla extract
1 3/4 c plus 2 tbsp all-purpose flour
2 tbsp cornstarch
1/4 tsp salt



In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 c sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

Between two 8 x 12" pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour - or in my case overnight.

Heat oven to 350 F. Line two baking sheets with silpat. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4" thick rounds. Place rounds on baking sheets, spaced 1" 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.



K: I like the powder-ness. It is so good. I can taste a little lime in it. I really recommend these cookies.

E: Mmmmm. These are good for hot days and also after swimming and even while swimming. They are like the pecan sandies, but without pecans. Just lime. The powdered sugar really goes with them. It adds a cool touch. I love these cookies.

D: Finally a cookie that is legal with a Corona. This lime shortbread is the exact perfect thing on a hot afternoon. It's like a Mexican wedding cookie but lighter and sweeter and cooler!