Lime Meltaways

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These cookies made me so mad. When they work, they get an 8.5, and the recipe was originally found on ourbestbites.com. They did not work. Why, might you ask? Well, because I doubled the butter on accident and then had to go back I the next day and try to double the rest of the ingredients. it did not work super well. They were too dry. However, never fear. The recipe itself is sound. Plus, with the frosting Rebecca made up, they’re really shockingly good for a cookie. Mine looked ok, but just did not wow me. Anyway, I did not alter this recipe at all with the exception that instead of rolling them in powdered sugar, I frosted them. Ideally they are small, like smaller than a Ritz cracker, but a bit thicker. The texture should be like tart crust. Rebecca bakes them for 13 minutes, and they did not brown much. A big start tip of frosting would leave just a bit on the edge. Anyway, I noted my one change in bold.

Lime Meltaways

Posted By Sara@Our Best Bites On 07.13.2012 @ 12:01 am

Lime Meltaways
Recipe from Martha Stewart

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup powdered sugar See note above
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 salt

Instructions
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. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter.  Refrigerate logs until cold and firm, at least 1 hour.

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. 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 (but not piping hot), 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.

Article printed from Our Best Bites: http://ourbestbites.com

URL to article: http://ourbestbites.com/2012/07/lime-meltaways/

 

Mel’s Recipe Source

recipe retrieved 7/8/15 from http://ourbestbites.com/2012/07/lime-meltaways/

 

Rebecca’s Lime Frosting of awesome

 

1/2 brick of cream cheese (she said 3 oz., but I’m rounding up)

1/2 cube butter

2 1/2-4 cups powdered sugar (I did 3)

zest of 1 lime

1 Tbs. lime juice

1 tsp. vanilla

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