lime meltaways

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I’ve gotten into the annoying habit of buying a bag of limes when I only need one lime because they’re so darn expensive if you buy them singularly. And then I have to get creative trying to use up the rest of the limes. See, I was practically forced to make lime cookies.

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There’s nothing complicated about the recipe, although for a few seconds, I wasn’t sure whether the lime juice was going to mix with the butter. You know, fat and water repelling and all. It mixed in.

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Once the cookies come out of the oven, the recipe recommends putting them in a bag with powdered sugar and doing some shaking, until they’re evenly coated with sugar. I don’t know about this. They’re pretty fragile. Seems like you’re asking for broken cookies with this method. I just gave each one a quick dip in a bowl of powdered sugar.

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I love lime-flavored stuff, and these were no exception. I wouldn’t have minded if they had been a little more limey – I might add just a little extra lime zest next time. Another great thing about these – this is one of those convenient recipes where you can leave the dough in the freezer until you need it. Fresh cookies with no effort!

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Key Lime Meltaways (adapted from Martha Stewart via Smitten Kitchen)

Makes 5 dozen

You can use either regular or Key limes.

The dough, shaped into logs, can be kept in the freezer for up to 2 months.

12 tablespoons (1½ sticks) unsalted butter, room temperature
1 cup (4 ounces) powdered sugar
grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1¾ cup plus 2 tablespoons (9.375 ounces) all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons cornstarch
¼ teaspoon salt

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and ⅓ cup (1.33 ounces) powdered 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 1¼-inch-diameter logs. Chill at least 1 hour.

4. Heat oven to 350F. Line two baking sheets with parchment. Place remaining ⅔ cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into ¼-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.

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Comments

  1. Kelsey says:

    I made these for a holiday cookie exchange party a couple of years ago. I’m so glad you made them, too. They are so delicious!

  2. Shari says:

    I’ve made these once before, and now I’m inspired to make them again. Your photos are stunning. The ribbon looks great!

  3. belinda says:

    Thank You.
    I, too, love anything which is lime-flavored; this recipe sounds and looks as if it will become a favorite.

    I enjoy cooking and baking and cannot understand why everyone does not feel the same.

    Being able to mix and freeze the dough in batches is a plus. I try to do this with almost everything I cook/bake:
    Make 2; one for dinner and one for the freezer!

    Thanks again for sharing this treat.

    belinda

  4. manggy says:

    Gosh, now I wish we had fresh limes here year-round! They’re quite uncommon :( I too love lime flavors– too bad it’s usually in the form of Jell-O!

  5. nina says:

    These photos are making my resistance melt away!!!!!

  6. Katie says:

    Yummmmy! You had me at lime! And then, meltaways. lol. I so love those pics with the ribbon! SO creative and beautiful!

  7. Stacy says:

    *delurk*

    I loooooove lime! Usually I just come to ogle, but I might have to make these. My new trick with cookies is to make one or two pans at home first, then I take a small container of dough if I go visiting anyone, I commandeer their oven and bake a fresh sheet of cookies that I can safely leave there. No one has complained yet, I get to share, and it prevents me from eating all of them myself.

  8. bridget says:

    Stacy – What a great idea! Everyone loves fresh cookies.

  9. colleen says:

    These are beautiful! Recipe sounds great and I love the photos!

  10. RecipeGirl says:

    Bridget,
    This post could SERIOUSLY be in a magazine. The photos are fabulous (seriously!)

    I love the way you worked the ribbon into the pics, and even the sliced roll looks fab.

    Have I boosted your confidence enough today ???! :)

    Anyway, the cookies themselves look yummy, and like you… I always opt for the costco bag of limes for the same reason!

  11. bunnies4buddha says:

    I want to know if I can eat the ribbon :P Also if I ever have extra limes hanging around they go into a crisp gin and tonic.

  12. Kevin says:

    Those look good! Nice photos!

  13. Cortney says:

    Yumm! I’m going to make these for my cookie exchange next week.

  14. shivani says:

    can simple sweet limes be used for this recipe?

  15. bridget says:

    shivani – I used regular (Persian) limes, not Key limes, when I made these cookies, and I was definitely happy with the results!

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