Lime cookies

Lime cookies

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


  1.  In a mixer bowl put butter and 1/3 cup of powdered sugar and mix on medium speed until light and fluffy.
  2. Add lime zest, lime juice and vanilla. Mix until combined.
  3. In another bowl mix together flour, cornstarch, and salt.
  4. Add to the butter mixture and start mixing on a low speed until just combined
  5. Divide the dough in half.
  6. Each half roll into a log, 1 1/4inch in diameter, wrap into parchment paper and refrigerate at least for one hour.
  7. Preheat oven to 350°F.
  8. Remove logs from the refrigerator, remove parchment paper and cut into 1/4-inch thick rounds.
  9. Line baking sheets with parchment paper.
  10. Place rounds on the baking sheets and bake for about 13 minutes (rotate sheets halfway through). Cookies should barely golden.
  11. Let them cool down on a wire rack (~10minutes)
  12. Fill the zip bag with the remaining powdered sugar and add slightly warm cookies.
  13. Shake the bag to cover them completely with powdered sugar.
  14. Enjoy!

Yield: ~61 cookies

Nutritional Info (1 cookie): Cal 43, Prot 0g, Carb 5g, Fat 2g, Fiber 0g


Tagged with:

Leave a Reply

Your email address will not be published. Required fields are marked *