color by numbers

mindless musings of a semi-creative guy

Tasty Tuesday – Lime Meltaways

You may remember a certain cookie that I mentioned in a previous post called Lime Meltaways.  I told you then that the recipe would follow, and today’s that day.  I don’t have pics of my own cookies, as they got packaged up too quickly last time!  So, I’ll provide you with a photo from the site I found the recipe on instead.

Does anybody else remember those lemon cookies (I can’t remember the brand for the life of me!) you could get at someplace like Walgreens, that were light and crispy, coated in powdered sugar, and almost tasted cold because they were so tart??  I swear I’m not going crazy, and it drives me nuts that I can’t think of where we got them when I was a kid… whatever they are, that’s what these cookies remind me of.  They’re light, crisp, citrusy, and just a little bit sweet.  Refreshing.  Delicious.  Simple.  Yum.

Now go make some for yourself.  🙂

Lime Meltaways
(adapted from Cookies)

12 tablespoons (1 1/2 sticks) (170) unsalted butter, room temperature
1/3 cup (60g) powdered sugar
Grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons (274g) all-purpose flour
2 tablespoons (18g) cornstarch
1/4 teaspoon salt
1-2 drops lime green food coloring (optional)
powdered sugar for dusting

  • In a medium bowl, sift together the flour, cornstarch and salt and set aside.
  • In a large bowl beat butter and sugar on medium high speed until light and fluffy (if using a stand mixer use the whisk attachment for this step). Add the lime juice, zest and vanilla and beat the mixture until fluffy.
  • Reduce speed to low and add the flour mixer to the butter. Mix until combined.
  • Ready a two 8″x12″ pieces of waxed paper or parchment. Divide the dough into two equal portions and roll into two 1.25″ diameter logs. Wrap the dough tightly in the waxed paper or parchment. (The cookies pictured are slightly larger, at roughly 2″ in diameter. You can also form a single 2″ diameter log, but keep in mind at this size they’re not sturdy enough to toss in powdered sugar.)
  • Chill for at least an hour before baking. The dough can keep for a couple days chilled in the refrigerator or frozen for up to two months.

When ready to bake:

Heat the oven to 350°F and line a baking sheet with parchment. Slice the cookies 1/4″ thick and place on the baking sheet. Bake for 15 minutes, rotating halfway through baking, until they just barely start to take on some color. Allow to cool until just warm. Fill a plastic bag with a 3/4 cup powdered sugar and add a few cookies. Working in batches, toss the cookies to coat. One can also coat them by sifting sugar over the cookies.

Store the cookies for up to two weeks in an air tight container.

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August 10, 2010 - Posted by | Food, Tasty Tuesdays

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