Lime Meltaways

As some of y'all may know, I love the tart, citrusy flavor of lime. I've even been known to eat limes straight with sugar or salt! And these cookies are absolutely perfect for those citrusy types of cravings. They are called meltaways because of the way they, well, melt in your mouth. The powdered sugar called for in the recipe contributes to this melty sort of texture. If you have access to key limes, then by all means use them. I can never find key limes at my local stores though, if any locals can help, please let me know!

I love my microplane zester, but be careful when using it because I have cut myself more than once!

Sorry that I haven't been posting, this semester has been extremely difficult, and I have been using all of my energy to keep up with my classes! Once my summer begins (in three weeks), I will be back to posting weekly or even bi-weekly, depending on how much baking I will be doing. Thank you for being so understanding about my unintended hiatus!

Lime Meltaways

From Smitten Kitchen & Martha Stewart

Yield: 5 dozen

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

Grated zest of 4 tiny or 2 large key limes

2 tablespoons freshly squeezed lime juice

1 tablespoon pure vanilla extract

1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)

2 tablespoons cornstarch

1/4 teaspoon salt

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

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

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

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

5. 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.