Key Lime Meltaways
You see, I might walk in thinking I just want to buy spinach, or chickpeas, or what not, and casually glance at the eggplant on sale and walk home with that as well. It is not unusual for me to come home with 20 limes when they go on sale for $1. I have done this a few times. Without a plan, and they may not necessarily last long enough for me to use them either. My newest trick is to clean my copper-bottomed frypan with half a lime (or lemon) dusted with a bit of salt (my mom teaches me the most awesome things!).
In this case, though, I walked home with a small bag of key limes. They weren’t on sale, but they were just so cute! And definitely not worthy of withering on my counter.
Key limes are totally versatile, right? Hmm, no. But I already knew what I planned to make with them: Key Lime Meltaways.
This recipe is from Smitten Kitchen, who adapted her recipe from Martha Stewart. Unlike Deb, I had to coax every last drop of lime juice from these suckers. We had to pull out all the tricks – microwaving the limes for a 10 seconds, rolling them on the counter and in the end, we also added a bit of pulp to the cookies as well.
Akin to shortbread, these cookies melt in your mouth. They have a hint of tart lime, kept in check with the dusting of icing sugar. Creamy, smooth, tart and sweet all in a cookie. A nice cookie for your holiday table.
I have nearly a week until I head home for the holidays and plan to eat out of my pantry/fridge/freezer. Wish me luck on not getting too distracted in the grocery store as I pick up more ingredients for holiday baking.
Key Lime Meltaways
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar (icing sugar)
Grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons cornstarch
1/4 teaspoon salt
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Makes 5 dozen.
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