I know what you’re thinking, more cookies. Particularly now, when we’re all supposed to be concerned with eating healthy and losing weight? You could certainly be forgiven for having no patience with me.
Excerpt for this: these lime meltaway cookies are so good that I made them twice in a week.
The first time, for my mother’s birthday I served them alongside a rich chocolate cake (rest assured, I’ll get to that recipe, too). The cake was delicious, and yet, these cookies stole the show. The lime keeps them just shy of being decadent, preventing them from becoming too cloying. After all, there’s a fair amount of sugar in the recipe.
And the texture.
It goes without saying that cookies called “meltaways”, um, melt in your mouth. They’re shortbread’s sophisticated cousin, quite and unassuming with a taste that lingers at the end, just slightly. Although, if you want a more crunchy outer texture, you can finish them with sanding sugar, rather than confectioners’, as I did with part of round two.
Either way, these lime meltaways are the perfect cookie to have alongside your post dinner coffee, and they’d be equally at home in a holiday cookie box. In other words, file this recipe away for the 2012 holiday season. They’d be perfect, too, as they’re essentially ice box cookies. So, you can make them ahead and store them in your freezer as you’re prepping the rest of your cookies.
So, as per usual, I’m out of step. You can’t really be surprised, though, given that I cooked a Thanksgiving meal two weeks after the holiday and host a “Summer” picnic each October. And, maybe sending your friends and family boxes of cookies post holiday is just the thing they need to get through the winter doldrums.
Recipe Courtesy of Martha Stewart’s Cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup confectioners sugar, plus another 2/3 cup if you’re coating the cookies in confectioners’ sugar* (Otherwise, you’ll need 1/4 cup sanding sugar)
Zest of 2 limes, grated
2 TBS fresh lime juice
1 TBS vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 TBS cornstarch
1/4 teaspoon coarse salt
Cream butter and 1/3 cup confectioners’ sugar until it is pale and fluffy. Add the lime zest, lime juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. If you’re using sanding sugar, roll the formed logs in the sugar to coat it at this point. Roll in parchment to form a log 1 1/4 inches in diameter. 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. Allow the cookies to cool slightly, 8 to 10 minutes. If you are coating the finished cookies in confectioners’ sugar, while the cookies are 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.
Makes approximately 3 dozen cookies