Coconut Key Lime Meltaways Recipes

COCONUT KEY LIME MELTAWAYS

Steps:

• In a large mixing bowl, beat the butter on medium speed until creamy. Add ½ cup of powdered sugar and beat until light and fluffy. Scrape down the sides of the mixing bowl and blend again until incorporated.
• Add 1 tablespoon of lime zest, 2 tablespoons lime juice and ½ teaspoon coconut extract. Gently mix on low until incorporated, scraping down sides with a spatula as needed.
• In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in four batches to the creamed butter and lime mixture. Blend on medium-low until each addition is incorporated. Scrape the dough into a ball, cover the bowl with plastic wrap and refrigerate for 1 hour.
• To bake the cookies, preheat oven to 350°F. Line a baking sheet with parchment paper.
• Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the prepared baking sheet. Press each dough ball gently with the flat bottom of a small glass or measuring cup to the desired thickness. Bake for 11 to 13 minutes or until lightly browned around the edges. Slide the parchment paper onto a wire rack to cool.
• Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if planning to top with icing. Alternatively, you can also toss the warm cookies in powdered sugar instead.
• Whisk together 1 cup of powdered sugar, ½ teaspoon coconut extract and the remaining 2 tablespoons fresh key lime juice. Add more lime juice or sugar as needed to reach the desired consistency. Spread the icing on the cooled cookies and immediately top with shredded coconut and lime zest. Allow the icing to fully set then store the cookies in a cool location or refrigerate for longer storage.

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• 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.

KEY LIME MELTAWAYS

Steps:

• To make the dough. In a large bowl, use an electric mixer to beat the sugar and butter until creamy. Mix in the lime juice and zest.
• In a medium bowl, sift together the flour, cornstarch and salt. Stir the flour mixture into the butter mixture. Refrigerate for 1 hour.
• When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Drop teaspoon size balls of dough onto the prepared baking sheet. Use your thumb to indent the tops of the cookies and create a "nest" for the frosting to sit inches Bake for 10 to 12 minutes, or until set. These cookies should not brown or spread, and will be quite fragile.
• Let the cookies cool on the baking sheet before frosting.
• To make the frosting, in a medium bowl use an electric mixer to beat the cream cheese with the butter, scraping the bowl several times to ensure there are no lumps. Mix in the powdered sugar and key lime juice. Frost each cookie with a dollop of the frosting.
• Cookies can be stored for 3 days in an airtight container in the refrigerator.

LIME MELTAWAYS

Steps:

• Preheat oven to 350°F.
• Line baking sheets with parchment.
• Cream butter and 1/3 cup sugar until fluffy.
• Add the lime juice, zest and vanilla and beat until fluffy.
• In another bowl, combine together flour, cornstarch and salt.
• Add to butter mixture and beat until combined.
• Roll into a log and chill for 1 hour.
• Slice logs into 1/8-inch rounds.
• Place rounds on sheets and bake until golden, 11-15 minutes.
• While still warm, place cookies in bag with the rest of the powdered sugar and toss gently to coat.
• They are tender and may break apart.