I think I’ve found a good cookie recipe book – Martha Stewart’s Cookies. I used it few times, and the results were always more than pleasing. These meltaways recipe was adapted from this book, and it also turned out to be a success. Although I was not so optimistic at the beginning. After all lime and cookie combination was a first one for me, as I usually have been on a more conservative side.
These cookies can be stored in airtight container for up to 2 weeks, and they are even better on a second day.
- 1 1/2 sticks butter, room temperature
- 1 cup powdered sugar
- zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 tablespoon vanilla extract
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- In a mixer bowl put butter and 1/3 cup of powdered sugar and mix on medium speed until light and fluffy.
- Add lime zest, lime juice and vanilla. Mix until combined.
- In another bowl mix together flour, cornstarch, and salt.
- Add to the butter mixture and start mixing on a low speed until just combined
- Divide the dough in half.
- Each half roll into a log, 1 1/4inch in diameter, wrap into parchment paper and refrigerate at least for one hour.
- Preheat oven to 350°F.
- Remove logs from the refrigerator, remove parchment paper and cut into 1/4-inch thick rounds.
- Line baking sheets with parchment paper.
- Place rounds on the baking sheets and bake for about 13 minutes (rotate sheets halfway through). Cookies should barely golden.
- Let them cool down on a wire rack (~10minutes)
- Fill the zip bag with the remaining powdered sugar and add slightly warm cookies.
- Shake the bag to cover them completely with powdered sugar.
Yield: ~61 cookies
Nutritional Info (1 cookie): Cal 43, Prot 0g, Carb 5g, Fat 2g, Fiber 0g