Lime Meltaways

I’ve been listening to a lot of hip hop recently…more specifically a lot of Outkast. It’s just so good, I can’t stop and I have no intention on doing so either, so let’ embrace it together.

I’ve never claimed to be perfect on here, and I never will, because I am so far from. But we’re all a little flawed, right? That’s what makes us who we are. How did I get the way that I am? By dancing around the kitchen to hip hop/rap from 1996 and misreading recipes because I’m too busy jamming.

I’m not complaining though. I’d much rather be a good baker in general and just have a tendency to get a little distracted then be super focused on my recipe and still turn out hockey pucks of dirt. Am I right?

So about once a month I mess up pretty badly in the kitchen, and my first shot at this one was my free pass for the month. I may have put in a whole extra stick of butter into the recipe…whoops!

But rest assured, when you actually make the recipe with the proper ingredients it is not only incredibly easy to make, but they are light and simply addictive.

They’re called meltaways because they do pretty much melt away in your mouth. Writing that reminded me of when I teach the little munchkins about bean clams…”Why do you think they’re called bean clams?” “Because they’re shaped like a bean!” “Yeah! See guys, science is easy!”….yeah that happens.

The lime pefectly blends into the slightly sweet buttery cookie. You wont be screaming, oh woah did you taste that lime! But you will be saying, oh my these are lovely.

They’re not like most cookies, where you feel like you ate a meal after three or four cookies (everyone eats 3-4 cookies when they eat cookies right…?). I could eat 10 of these cookies and would be ready for just about 10 more.

The’re the perfect little cookie to share with friends over lunch on the beach…which is exactly what I did with them! Don’t forget to put sunscreen on so your face isn’t red the next day. Don’t be like me. Having a face that looks like you’re always blushing is not cute, it’s awkward.

Lime Meltaways

20 minutes

Cook Time: 13 minutes

Yield: 3 dozen cookies

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • Finely grated zest of 2 limes
  • 2 tablespoons fresh lime juice
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon coarse salt

Instructions

  1. 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, about 3 mins. Add lime zest and juice and vanilla, and mix until fluffy.
  2. Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture, and mix on low speed until just combined.
  3. Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper(or wax 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. (Or freeze until firm, 20-30 mins)
  4. 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/silpats. 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.

Notes

Recipe from Martha Stewart

 

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