I saw key limes…I bought the key limes (as usual), and then went home to look for a recipe (not my usual). But with key limes, working backwards always seems to work out…especially when Smitten Kitchen is on board!
Key Lime Meltaways
3/4 c. butter, room temperature AND 1/3 c. icing sugar
~1 1/2 T. grated key lime zest
2 T. freshly squeezed key lime juice
1 T. vanilla
2 c. flour minus 2 T. (or – 1 3/4 c. + 2 T.)
2 T. cornstarch
1/4 t. fine sea salt
3/4 c. icing sugar for tossing the warm cookies in
Using your electric mixer, cream together the butter and icing sugar for a couple of minutes until fluffy, then add in the zest, key lime juice and vanilla and beat again until well combined.
In a separate bowl, whisk together the flour, cornstarch and salt and then add this dry mix to the butter mixture and beat on low speed until it comes nicely together into a dough.
Divide this dough evenly into 2 (I weighed it) and then roll each portion between 2 sheets of parchment until you get 2 lovely logs that are about 10 inches long and 1 1/2 inches in diameter. This might take a ‘knack’, but using parchment on a cool countertop really did the trick for me. Chill the parchment wrapped logs for at least an hour before baking (or freeze them for a treat another day).
When you’re ready to bake, preheat the oven to 350 and line a baking sheet with parchment. Using a sharp knife, slice even 1/4-inch thick rounds and place them on your prepared sheet – they don’t spread, so you can fit a lot of them on one baking sheet. Bake for about 12 minutes until just barely golden, then immediately transfer the cookies to a wire rack to quickly cool for 3 or 4 minutes.
While they’re still warm, add the 3/4 cup icing sugar to a bag and gently toss the cookies a few at a time to coat – these are obviously brilliant warm, but they also freeze very nicely after being sugar coated (and cooled) – enjoy!
- Category: Cookies, Freezes Well, Make-ahead, Lime