lime meltaways
Barbara
cookies
The dough for these icebox cookies can be frozen in logs for up to two months.
ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- Grated zest of 2 limes
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon pure vanilla extract
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
directions
- 1
In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup 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 1 1/4-inch-diameter logs. Chill at least 1 hour.
- 4
Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
- 5
Bake cookies until barely golden, about 15 minutes.
- 6
Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.
- 7
While still warm, place cookies in the sugar-filled bag; toss to coat.
- 8
Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Source: barbara
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