LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
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
We're calling it: This citrusy spin on timeless shortbread is a new classic! With the buttery dough and double dose of lemon-there's zest in the dough and lemon juice in the icing-these lemon meltaways really live up to their name. And just like classic shortbread, they're made with a short ingredient list. So don't be deceived by their impressive looks, these cookies are totally doable. One tip though, don't skip tossing them in powdered sugar for the second time-doing so adds to their magical, melt-in-your-mouth tenderness. Give them a try and let us know if you think they're worthy of a permanent spot in your recipe box.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- In large bowl, beat softened butter, 1/2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle (cookie does not spread).
- Bake 6 to 8 minutes or until edges are set but not brown. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. In small bowl, place 1 1/2 cups powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, about 30 minutes. Roll cookies again in powdered sugar to coat.
- In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; pipe over tops of cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 10 g, TransFat 0 g
SHORTBREAD MELTAWAYS
You'll need just five everyday ingredients to stir up a batch of these bite-size cookies from Ruth Whittaker of Wayne, Pennsylvania. Although they don't cost much-a mere 4¢ they're rich and melt-in-your-mouth good.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well. , Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 125 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 89mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SHORTBREAD MELTAWAYS
Make and share this Shortbread Meltaways recipe from Food.com.
Provided by Boyz 5
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- Beat butter, icing sugar and vanilla until creamy.
- In a separate bowl, combine flour, corn starch, baking powder and salt;stir half into butter mixture.
- Stir in toffee bits and remaining flour mixture.
- Roll heaping tablespoons of dough into balls and place on prepared cookie sheets about 2 inches apart.
- Bake in preheated oven for about 15 minutes or until lightly golden.
- Let cool on pan for about 5 minutes and dust with more icing sugar, if desired.
MELTAWAY SHORTBREAD COOKIES
Is it ever too early to be thinking about holiday baking? These coconut shortbread cookies are always on my list, since they were my dad's favorite and I want them to remain a part of my holiday tradition. I whir the coconut in the food processor before adding it to the dough so the coconut pieces will be tiny. This isn't a sweet dough, but after baking it's "double dunked" in confectioners' sugar, so that sweetens the cookies considerably. These aren't exclusively holiday cookies so bake them any time of the year. Store in an air tight container in a cool place. The yield of this recipe varies, since it depends on how the dough is shaped and sliced. Chill time is not included in prep/cook time. (I've thought about mixing this dough in the food processor, but I haven't tried it yet.)
Provided by Breez
Categories Dessert
Time 1h30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Cream margarine, shortening and sugar, then add flour; whirl coconut in food processor, scrape down container and whirl again; add to flour mixture and blend well.
- Place two 16-inch lengths of plastic wrap on flat counter and spoon half of dough along the lengthwise center of each piece of plastic; fold edges of plastic over dough and shape into a"log" a little larger than the diameter of a golf ball; fold plastic wrap ends under and chill in refrigerator until firm.
- When dough has chilled, preheat oven to 375° and slice rounds/discs of dough approximately 1/4-inch thick; arrange on non-stick cookie sheet and bake for about 15 minutes until lightly browned.
- Remove from baking sheet and immediately place in confectioners' sugar, cover both sides of cookie, shake off excess, then place sugar coated cookies on a wire rack to cool; the cookies are very tender when they are warm and will break easily.
- When cookies are completely cool, coat in confectioners' sugar a second time then store in a cool place.
Nutrition Facts : Calories 98.7, Fat 5.2, SaturatedFat 2.8, Cholesterol 5.1, Sodium 14.4, Carbohydrate 12.7, Fiber 0.4, Sugar 8.3, Protein 0.7
SHORTBREAD MELTAWAYS
You'll need just five everyday ingredients to stir up a batch of these bite-size cookies from Ruth Whittaker of Wayne, Pennsylvania. Although they don't cost much--a mere 4¢ they're rich and melt-in-your-mouth good.
Provided by Allrecipes Member
Time 35m
Yield 21
Number Of Ingredients 5
Steps:
- In a small mixing bowl, cream butter and confectioners' sugar. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture. Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees F for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 11.1 g, Cholesterol 23.2 mg, Fat 8.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 5.6 g, Sodium 62.8 mg, Sugar 2.8 g
SHORTBREAD MELTAWAYS
You'll need just five everyday ingredients to stir up a batch of these bite-size cookies from Ruth Whittaker of Wayne, Pennsylvania. Although they don't cost much--a mere 4¢ they're rich and melt-in-your-mouth good.
Provided by Allrecipes Member
Time 35m
Yield 21
Number Of Ingredients 5
Steps:
- In a small mixing bowl, cream butter and confectioners' sugar. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture. Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees F for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 11.1 g, Cholesterol 23.2 mg, Fat 8.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 5.6 g, Sodium 62.8 mg, Sugar 2.8 g
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