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Sunday
Aug162009

Key Lime Meltaways


I made these cookies last night for a dinner with friends of ours. They came from Erin's Food Files, originally from Martha Stewart Cookies. They are absolutely delicious! We ate the leftover cookies tonight when my parents came for dinner. Even my dad said he liked them, and he doesn't really have a sweet tooth!


12 tablespoons Unsalted Butter, room temperature
1 cup Confectioners Sugar
Zest of 2 limes, grated
2 tablespoons Fresh Squeezed Lime Juice
1 tablespoon Pure Vanilla Extract
1 3/4 cups + 2 tablespoons All-Purpose Flour (oops, I just realized I forgot the 2 tbsp!)
2 tablespoons Corn Starch
1/4 teaspoon Salt

In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and 1/3 cup of confectioners sugar until fluffy. Add the lime zest, juice, and vanilla; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add this to the butter mixture and beat on low speed until combined.

Between two 8X12 inch pieces of parchment paper (I just used wax paper), roll dough into two 1 1/4 inch diameter logs. Chill at least 1 hour.

Preheat the oven to 350 degrees. Line two baking sheets with parchment (I did not do this, instead I sprayed non-stick spray on two baking sheets). Remove parchment from logs and slice into 1/8 inch thick rounds. Place rounds on baking sheets, about 1 inch apart. Each of my logs made about 18 cookies.

Bake for about 15 minutes, until the cookies are just barely golden brown. Transfer the cookies to a wire rack to cool, about 8-10 minutes. While still slightly warm, place the cookies into a ziplock bag with the remaining 2/3 cup confectioners sugar and toss to coat. Store the baked cookies in an airtight container for up to 2 weeks. If both logs of dough are not cooked, the remaining log can be frozen.

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