December 19, 2023

Lime Meltaways


Wanna know a surefire way to get me to bake for you?  Present me with a challenge, coupled with an intimation that I'll most likely fail, and I take the bait every single time: hook, line and sinker.  When it comes to baking chalk it up to my competitive and perfectionist tendencies, which makes me predisposed to fall for the dare.  I refuse to accept defeat! 

 
Such was the case recently when a lime-lover lamented that they'd never had a cookie that successfully captured the taste and essence of the verdant citrus fruit.  While there were dozens of cookie recipes devoted to its well known lemon cousin, the overlooked lime continued to be cast in the shadows.  I set about to rectify the situation with these Lime Meltaways.

I remembered seeing this Martha Stewart recipe years ago but had never bothered making it.  Now was the perfect excuse to give it a go.  The only tweak I made to the original recipe was replacing vanilla extract with lime juice.  In the end my dough boasted more than three tablespoons of freshly squeezed juice.  If that didn't make you pucker up I don't know what would!
 
Once formed into a log the dough was chilled until firm and then sliced and baked.  (The dough also freezes beautifully.)  A final dredge in snowy white powdered sugar and you have a symphony of perfectly crisp, buttery cookies that build to a crescendo of tart lime flavor.   (Pardon the hyperbole..ha!)
 
Lime Meltaways
 
adapted from Martha Stewart

3/4 cup unsalted butter, room temperature
1/3 cup powdered sugar
finely grated zest of 2 limes
3 tablespoons + 1 teaspoon freshly squeezed lime juice
1 3/4 cup + 2 tablespoons all purpose flour
2 tablespoons cornstarch
1 teaspoon kosher salt
 
2/3 cup powdered sugar, for finishing

Preheat oven to 350 F.

Combine the 1/3 cup powdered sugar and lime zest into a bowl and mix with a spoon until fully combined.  

In the bowl of a stand mixer, cream the butter, powdered sugar/zest mixture on medium speed until light and fluffy.  Add the lime juice and mix until fully incorporated. 

Add the flour, cornstarch and salt and mix on low until 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, pressing a ruler along edge of parchment at each turn to narrow log. 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, toss cookies with remaining 2/3 cup sugar.

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