Lime Meltaways Food

LIME MELTAWAYS

Steps:

• In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
• 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. Add dry ingredients, and mix on low speed until blended.
• Divide the dough in half. Use two 8-by-12-inch pieces of parchment paper to wrap around and shape each half of the dough into 1 1/4-inch-diameter logs. Chill at least 1 hour
• Heat oven to 350 degrees. Line two baking sheets with parchment. Remove parchment from logs; slice dough into 1/4-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. Place remaining 2/3 cup powdered sugar in a resealable plastic bag. While still warm, place cookies in the sugar-filled bag; toss to coat. Store baked cookies in an airtight container for up to 2 weeks.

LIME MELTAWAYS

Steps:

• Preheat oven to 350°F.
• Line baking sheets with parchment.
• Cream butter and 1/3 cup sugar until fluffy.
• Add the lime juice, zest and vanilla and beat until fluffy.
• In another bowl, combine together flour, cornstarch and salt.
• Add to butter mixture and beat until combined.
• Roll into a log and chill for 1 hour.
• Slice logs into 1/8-inch rounds.
• Place rounds on sheets and bake until golden, 11-15 minutes.
• While still warm, place cookies in bag with the rest of the powdered sugar and toss gently to coat.
• They are tender and may break apart.

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 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.
• Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. 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. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

LIME MELTAWAYS

Steps:

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1/3 cup of the powdered sugar on medium-high speed until light and pale, about 2-3 minutes.
• Add the lime zest, lime juice, and vanilla and mix again, scraping down the sides of the bowl.
• Add the flour, cornstarch, and salt, mixing until combined. At first it might not seem like the dough will come together, but let it keep mixing and it will form into a nice dough, about the consistency of play-dough.
• Divide the dough into 2 equal pieces and roll each half into a 1 1/4-inch diameter log (about 9-inches long each). Wrap tightly in plastic wrap and place in the fridge for 1 hour to chill.
• Preheat oven to 350 degrees F. Unwrap the two logs of dough and slice into 1/4-inch discs using a sharp knife. Place the disks on parchment-lined baking sheets and bake for 13-14 minutes until barely golden around the edges.
• Cool for 8-10 minutes, then transfer half of the cookies to a large ziploc bag along with the reserved 2/3 cup of powdered sugar. Toss gently to coat each cookie with powdered sugar, then remove the cookies to a plate and repeat with the remaining cookies. A few of the cookies will probably break while being tossed with the powdered sugar, but they still taste good!
• Store in an airtight container on the counter for up to 2 weeks. Supposedly they taste even better after a week or two since the lime flavor comes through stronger, but I haven't been able to keep any around that long!

KEY LIME MELTAWAYS

Steps:

• To make the dough. In a large bowl, use an electric mixer to beat the sugar and butter until creamy. Mix in the lime juice and zest.
• In a medium bowl, sift together the flour, cornstarch and salt. Stir the flour mixture into the butter mixture. Refrigerate for 1 hour.
• When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Drop teaspoon size balls of dough onto the prepared baking sheet. Use your thumb to indent the tops of the cookies and create a "nest" for the frosting to sit inches Bake for 10 to 12 minutes, or until set. These cookies should not brown or spread, and will be quite fragile.
• Let the cookies cool on the baking sheet before frosting.
• To make the frosting, in a medium bowl use an electric mixer to beat the cream cheese with the butter, scraping the bowl several times to ensure there are no lumps. Mix in the powdered sugar and key lime juice. Frost each cookie with a dollop of the frosting.
• Cookies can be stored for 3 days in an airtight container in the refrigerator.

LIME MELTAWAYS

Steps:

• Put butter and 1/3 cup confectioners' 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 and juice and the vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each log on an 8 by 12-inch sheet of parchment. Roll in parchment to form a log 1 1/4 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.
• Preheat oven to 350°F. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. 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. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

FRUITY MELTAWAYS

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
• Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
• Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
• Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
• While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.