|It seemed that Martha Stewart had a slight obsession with Lime Meltaways a while back...and no wonder, they are so good!|
makes about 5 dozen
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup confectioners sugar
Grated zest of 2 limes, plus 2 tablespoons fresh lime juice
1 T. pure vanilla extract
1 ¾ cups plus 2 tablespoons all purpose flour
2 T. cornstarch
¼ t. coarse salt
1. Put butter and 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add the lime zest, lime juice and the vanilla, and mix until fluffy.
2. Whisk together flour, cornstarch, and salt in a medium bowl. Add to butter mixture, and mix on low speed until just combined.
3. Divide dough in half. Place each half on an 8-by-12 inch sheet of parchment. Roll dough into a log on parchment to 1¼ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
4. Preheat oven to 350°. Remove parchment from logs; cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.
5. Bake cookies until barely golden, about 13 minutes. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cool cookies completely and toss in the sugar once again.
Cookies can be stored in airtight containers up to 2 weeks.