These Lime Meltaway Cookies from The Martha Stewart Show are perfect lime shortbread cookies. They have great lime flavor and literally do melt in your mouth with each bite. These are one of those dangerous cookies for me to have around. They are easy to eat too many! With the ingredients only consisting of butter, sugar, flour, some cornstarch and lime they aren’t really on the healthy side, but more of a definite once-in-a-while treat. I made them for my sister-in-law, Cindy’s birthday. And I was happy to give most of them to her!
These were also quite easy to make. The dough came together easily, took a little time (1 hour) in the fridge just chillin’ and then the logs were sliced into perfect little cookies. They were carefully rolled in powdered sugar while still warm. Part of the reason they are so tender is the cornstarch. I would certainly suggest making these for all kinds of occasions or for the lime lovers in your life!
Lime Meltaway Cookies, adapted by Katrina, Baking and Boys!, from The Martha Stewart Show (link above to the recipe on her site)
3/4 cup unsalted butter, room temperature
1 cup powdered sugar (divided use—1/3 cup IN the cookie dough, 2/3 cup for rolling)
finely grated zest of 2 limes
2 tablespoons of lime juice
1 1/2 teaspoons pure vanilla extract (Martha’s recipe has a full tablespoon of extract)
1 3/4 cups plus 2 tablespoons all purpose flour (225 grams)
2 tablespoons cornstarch
1/4 teaspoon coarse salt
In the bowl of an electric mixer, combine the butter and 1/3 cup of the powdered sugar. Beat until light and fluffy. Add the lime zest, juice and vanilla and beat until fluffy. Scrape sides of bowl. In a medium sized bowl, whisk together the flour, cornstarch and salt. Add to the butter mixture and mix on low just until combined.
Divide the dough in half. Place each half on some plastic wrap or parchment paper. Roll up to form a 1 1/4 inch-wide log (8-10 inches long). Chill the logs in the refrigerator for at least 1 hour.
Preheat oven to 350 degrees. Cut the logs into 1/4 inch rounds. Space about 1 inch apart on baking sheets that are lined with parchment paper. Bake for 13-18 minutes, until they are barely golden in color. Let cookies sit on baking sheets on cooling racks for about 5 minutes. While still warm, carefully toss the cookies in the remaining 2/3 cup of powdered sugar in a plastic bag. Store in an airtight container. Makes about 3 dozen cookies.