Tuesday, August 31, 2010
Another Limey Treat
Like I said, I love lemony and lime-y treats of all kinds. Therefore, I just had to try out these Lime Meltaways. They're different from your typical shortbread cookie because they're more crumbly and tender rather than crispy. But, that's part of their charm. Somehow it's just so satisfying to have a little buttery, sugary morsel melt on your tongue. Plus, since they disappear so quickly in your mouth, you naturally have an excuse to eat more than one so you can really savor their flavor (right?).
The recipe is extremely easy to follow. I recommend rubbing the lime zest into the powdered sugar before creaming it with the butter. I think it helps to intensify the flavor of the lime in the cookies. The sugar will clump a little due to the moisture from the zest, but once you add in the butter, everything will even out again. So, no worries. Once you're done making the dough, the rest of the recipe is as easy as 1, 2, 3. Just chill, slice, and bake. Then, put some powdered sugar in a ziploc bag, do a little shake, shake, shake, and you will have cookies worthy of any occasion. Speaking of the powdered sugar, I may decide to add some lime zest to that powdered sugar as well. After all, in my opinion, you can never have too much of a lime kick in the cookies.
So, who needs those store bought lemon cookies after this? Not I.
Lime Meltaways (from Martha Stewart)
12 Tbsp. salted butter, softened
1 c. powdered sugar
4 tsp. lime zest
2 Tbsp. lime juice
1 Tbsp. vanilla
1 3/4 c. + 2 Tbsp. flour
2 Tbsp. cornstarch
Cream butter and 1/3 c. sugar until fluffy. Add zest, juice, and vanilla. Beat till fluffy. Add flour and cornstarch. Roll dough into two 1 1/4" diameter logs. Chill 1 hour.
Slice logs into 1/8" thick rounds. Place on baking sheets and bake about 15 min. until barely golden. Let cool slightly, 8-10 min. Place remaining 2/3 c. sugar in a resealable plastic bag. While still warm, place cookies in the sugar-filled bag and toss to coat.