Key Lime Meltaways
You can make these with regular limes as well, but if
you run into some key limes, theyâ€™re worth it. Trust me and my resident lime
You could also keep the logs frozen for up to two months, and use
them as the meltaway craving hits.
12 tablespoons (1 1/2
sticks) unsalted butter, room temperature
1 cup confectionersâ€™ sugar
Grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed
1 tablespoon pure vanilla extract
1-3/4 cup plus 2 Tablespoons
all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
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.
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.
Yield: 5 dozen
from Martha Stewart
Anna in Sweden