Lime Meltaways Recipes

LIME MELTAWAYS

Steps:

• In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
• 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. Add dry ingredients, and mix on low speed until blended.
• Divide the dough in half. Use two 8-by-12-inch pieces of parchment paper to wrap around and shape each half of the dough into 1 1/4-inch-diameter logs. Chill at least 1 hour
• Heat oven to 350 degrees. Line two baking sheets with parchment. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes.
• Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. Place remaining 2/3 cup powdered sugar in a resealable plastic bag. While still warm, place cookies in the sugar-filled bag; toss to coat. Store baked cookies in an airtight container for up to 2 weeks.

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.

LEMON MELTAWAYS

Steps:

• Add butter, 1 1/4 cups/154 grams confectioners' sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine.
• Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined.
• Divide the dough into 2 pieces and set each piece on a length of parchment paper or plastic wrap. Fold the paper over the sticky dough, and use your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don't worry if it isn't perfect. Chill the dough until completely firm, at least 2 hours.
• When you are ready to bake, heat oven to 350 degrees, and line two baking sheets with parchment paper.
• Slice the dough into rounds just under 1/4-inch thick and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 17 minutes, rotating the pans from top to bottom and front to back halfway though. The cookies should be golden around the edges, but not brown all of the way through.
• Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners' sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners' sugar just before serving, if desired.

LIME MELTAWAYS

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 the lime zest and juice and the 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 log on an 8 by 12-inch sheet of parchment. 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°F. 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.

FRUITY MELTAWAYS

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
• Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
• Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
• Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
• While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.

LIME MELTAWAYS

Steps:

• 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°. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-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, 8 to 10 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.

LEMON MELTAWAYS

Steps:

• In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
• Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
• In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.

LEMON MELTAWAYS

Steps:

• In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.

LIME MELTAWAY SPRITZ COOKIES

Steps:

• in a bowl, cream butter and powdered sugar till light and fluffy.gradually beat in flour and cornstarch.stir in lime peel and vanilla.
• tint half of the dough green if desired --
• using a cookie press fitted with a ribbon disk, press dough into 12" long strips 2" apart on ungreased cookie sheet.cut each strip into 3" pieces.do not seperate pieces.
• bake at 350* for 8-10 minutes or edges are light brown --
• cool for 2 minutes before removing to wire racks.
• to prepare GLAZE:.
• combine glaze ingredients and brush over cooled cookie --
• let stand until set.

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.