Saturday, December 8, 2012

cookie calendar - day 8: lime meltaway cookies

peanut-butter stuffed chocolate cookies mrs. chan’s pecan ball cookies gingerbread bois lemon meringue pie cookies tuiles d'amandes eggnog shortbread cookies shortbread cookies lime meltaway cookies

I chose to try this cookie recipe because of one word: "lime". Paul loves lime-flavoured treats so I figured this would be a good cookie to master.

This cookie is really simple to make and you don't have to worry about it spreading out when baking as it pretty much keeps its shape and size from start to end.

These cookies fall into the "crumbly and sandy" section of the Martha Stewart Cookie cookbook that I got them from and they definitely live up to their name! The first time I ate one, I thought that it was too dry, although Paul and my mom both assured me it wasn't. I kept them in an air-tight container and discovered that a day later, the cookie had firmed up a bit and had a less dry texture (but still dryer than most cookies). It would be great with a hot mug of coffee or tea.

The best part though is that they are full of great lime flavour! You can substitute other citrus fruits for the lime if you prefer, which I want to try one soon. I think it would be great to have a plateful of different flavours (lime, lemon, orange and grapefruit meltaways, anyone?)

lime meltaway cookies
source: adapted from Martha Stewart's Cookies


3/4 cup unsalted butter, room temperature
1 cup confectioners' sugar
finely grated zest of 2 limes
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons pure vanilla extract
1 3/4 cups plus two tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt


In a medium bowl, mix butter and 1/3 cup confectioners' sugar together on medium speed until pale and fluffy (I used a stand mixer with the paddle attachment). Add the lime zest, freshly squeezed lime juice and vanilla into the butter and sugar mixture and keep mixing until fluffy.

In a large bowl, whisk together flour, cornstarch and salt. Add this mixture to the butter mixture and mix everything together on low speed until just combined (be careful not to overmix).

Take half of the resulting dough and place it in a rough log shape on a large sheet of parchment paper. Roll the dough in the parchment  paper and form a log. Gently continue rolling the log, making it more narrow a little at a time until you end up with a log that is 1 1/4 inches in diameter. When the log is the right diameter, wrap it up in the parchment and set on a tray.

Repeat the log-rolling process with the other half of the dough so that you end up with two logs.

Refrigerate the two logs until cold and firm (at least one hour).

Pre-heat the oven to 350 degrees F.

Remove the logs from the parchment paper and cut the dough into 1/4-inch rounds.

Place the rounds, 1-inch apart, on a parchment-lined baking sheet. Bake cookies until they just start turning a golden colour (approximately 13 minutes), rotating the sheets halfway through.

Once they turn lightly golden, remove the cookies from the baking tray and cool slightly on a wire rack (about 8 minutes).

Place the remaining 2/3 cup of confectioners' sugar in a small tupperware box.

While the cookies are still warm (but not hot), toss them into the sugar-filled box, put on the lid and toss the cookies until they are completely coated with sugar (I did this in small batches of about 6-8 cookies at a time).

Remove from the sugar-filled box and serve.

Cookies can be stored in airtight containers for up to two weeks.

Yield: about 5 dozen cookies

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