2 hours ago
Monday, June 8, 2009
Lime Meltaway Cookies
I've never particularly been a Martha Stewart fan. I always found her slightly creepy with all her cooking and arts and craftiness. That, and the whole insider trading thing didn't help things either. But recently I find myself flipping through more and more of her books. Because while she's an icon that no normal woman could ever live up to, the woman can cook. And they're normal, easy to follow recipes.
These cookies are good as is, but I'm a child of the Sour Patch Kid and sour Tearjerker candy generation, so I like a little more bite in my sour goodies. I would probably throw in the zest of a third lime next time. Two limes is limey, but not overly tart.
Makes about 10 dozen
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
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.
In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
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.
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.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 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.