Lime Meltaways Cookie Recipes

LIME MELTAWAYS

Steps:

• Combine the wet and dry: In a mixer, cream the butter and 1/3 cup of the icing sugar until fluffy. Add the lime zest, lime juice, vanilla and beat until fluffy. In a bowl, whisk together the flour, cornstarch and salt then add to the butter mixture and beat on low speed until combined.
• Roll dough into two 2 inch diameter logs and cover with wrap and chill for at least an hour. Heat oven to 350 degrees. Slice the dough into 1/8 inch thick rounds. Place cookies on baking sheets about 1 inch apart.
• Bake cookies until golden, about 15 minutes then cool on a wire rack.
• Finish the cookies: Place remaining 2/3 cup powdered sugar in a resealable plastic bag. While still warm place the cookies in the sugar-filled bag, and toss to coat.

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.

LIME MELTAWAYS COOKIE RECIPE

Steps:

• Cream the butter and sugar, then add the rest of the cookie ingredients and mix well. It will be a thick dough. Roll the dough into small balls, the place on a cookie sheet. Use a glass to flatten the cookies, then bake at 350 degrees for 10-12 minutes, or until the tops start to crack. Edges could be slightly browned, but they won't necessarily be. Let cool completely before frosting.
• To make the frosting, beat the butter, lime juice, lime zest, and dash of salt until creamy, then add the powdered sugar and mix well. Add the milk a little at a time until you get a smooth and creamy consistency. Frost cooled cookies, and sprinkle with lime zest.

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.