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.

Espresso Chocolate Chip Shortbread Cookies

These cookies are. so. addicting. I ate one nonchalantly and before I knew it, I had eaten 6. SIX. In less than ten minutes. Thank goodness I had a lot left to take to my family reunion that day. They are buttery, melt-in-your mouth, chocolately delicious. Perfect for parties, potlucks, hoarding, whatever. Oh, and be on the lookout for Halloween specials! I will post at least 5 Halloween-themed desserts! What would you like to see?

I didn't have any espresso powder on hand, so I used instant coffee. If you're looking for a deeper intense coffee flavor, use the instant espresso powder and toss in some Kahlua.

Oatmeal Raisin Cookies

Yesterday, I was flipping through some of my cookbooks and noticed a recipe for oatmeal raisin cookies! I wasn't in the mood to make something with a plethora of ingredients, and luckily I had everything needed in the cabinets. Also, I hadn't made a cookie recipe yet for A Dessert a Week, so I figured I'd test one out.

The original recipe said to use a trigger cookie scoop, but mine just broke, so I used two spoons to shape the batter.

Oatmeal Raisin Cookies

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 1 2/3 cup old-fashioned oats
• 1 cup raisins

Directions

• Position one rack in the top third and one rack in the bottom third of the oven, and preheat to 350 F. Line 2 large baking sheets with silicone baking mats or parchment paper (or spray with nonstick spray). 
• Whisk flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl to blend. Using stand mixer, beat butter and brown sugar until very well blended. Beat in egg and vanilla. Mix in flour mixture, then stir in oats and raisins. 
• Scoop about 2 teaspoons of dough per cookie, and arrange mounds of dough on the prepared baking sheets, spacing two inches apart. Bake cookies until golden brown, switching baking sheets halfway through baking to ensure that they cook evenly. Bake for about 14 minutes, then transfer cookies to a rack to cool.