Saturday, July 17, 2010

Lime Meltaway Cookies

Original Recipe
3/4 cup butter
1/3 cup powdered sugar, plus additional for coating
zest of two limes
1 tbsp. vanilla
2 tbsp. lime juice, strained
1 3/4 cup flour
2 tbsp. cornstarch
1/4 tsp. salt

Preheat the oven to 350 degrees.

Cream together butter and powdered sugar until light and fluffy. Then mix in lime zest, vanilla, lime juice, flour, cornstarch and salt until a dough forms.

Roll dough into two rolls about as big around as a quarter. Wrap in wax paper or parchment and freeze or chill about 4 hours. Slice the rolls. Bake the slices on a parchment-lined cookies sheets 12 to 15 minutes. Place on racks and when almost cool, coat with powdered sugar.

Did it work?
Like a charm. These were tasty, resembling a lime shortbread and went over well at my 4th of July party, a tea party and at work. One of the best things is that a whole batch can easily fit on two cookies sheets and be done in one round in the oven.

Lime juice. I used 3 tbsp. of lime juice rather than 2. This was mostly because this is what I got out of one small lime.

Lime zest. I am pretty sure the original recipe was using larger limes than I was. I ended up using the zest from 3 small limes, though I think 2 large ones would also do the job.

Slices. I sliced my cookies about 1/4 inch thick. This seemed to work nicely.

Coating the cookies. The cookies will cool quickly, so don't wait any more than 10 minutes before starting to coat them in powdered sugar. I used a loaf pan with a layer of powdered sugar in it to contain the mess.


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