Lime Meltaways

A new cookie recipe in my usual Christmas cookie repertoire. So many cookies involve nuts, chocolate, coconut, etc. But, few I have tried use citrus. I thought it would be a nice change. They have a buttery, shortbread texture & a fresh, tart lime flavor.
These cookies are super easy. The dough can be made ahead & frozen for up to 2 months. When ready to bake, simply slice the dough & cook. This is perfect for this time of year, when doing ahead comes in handy.
I doubled the original recipe here. So, it can easily be halved.

Begin by whisking together 3 3/4 cups of flour, 1/4 cup cornstarch & 1/2 teaspoon coarse salt in a mixing bowl. Set aside.

Next, finely grate the zest of 4 limes.

Add the zest to a small bowl & add in a 1/4 cup of lime juice & a tablespoon of vanilla extract. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat 3 sticks of unsalted butter with 2/3 cups of confectioners' sugar,

until light & fluffy {about 4 minutes}.

Beat in the lime zest, lime juice & vanilla until incorporated.

Add the dry ingredients & beat until just blended.

Divide the dough in quarters. Roll each quarter into a log & place on a sheet of parchment paper.

Using a ruler, press along the edge of the parchment to narrow the log, until 1 1/4 inch in diameter. Chill the dough until firm, about 1 hour, or freeze up to 2 months.

Preheat the oven to 350 degrees. Remove the dough from the parchment & slice the dough into 1/4" rounds

Space the rounds 1" apart on a parchment lined baking sheet & bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a cooling rack.

When cool, gently toss the cookies in a bowl of confectioners' sugar until evenly dusted. Cookies can be stored in an airtight container for up to 2 weeks.

Lime Meltaways

Adapted from Martha Stewart: Cookies
Makes about 7 1/2 dozen

1 1/2 cups {3 sticks} unsalted butter, softened
2/3 cups confectioners' sugar {plus more for dusting cookies}
Finely grated zest of 4 limes
1/4 cup freshly squeezed lime juice
1 tablespoon vanilla extract
3 3/4 cups flour
1/4 cup cornstarch
1/2 teaspoon coarse salt

Whisk the flour, cornstarch & salt in a mixing bowl & set aside.
Combine the softened butter & the confectioners' sugar in the bowl of an electric mixer fitted with a paddle attachment & beat until light & fluffy, about 4 minutes. Beat in the lime zest, lime juice & vanilla extract until incorporated, occasionally scraping down the bowl.
Add the dry ingredients & beat until just blended. Divide the dough in quarters. Roll each quarter into a log & place on a sheet of parchment paper. Using a ruler, press along the edge of the parchment to narrow the log, until 1 1/4 inch in diameter. Chill the dough until firm, about 1 hour, or freeze up to 2 months.
Preheat the oven to 350 degrees. Remove the dough from the parchment & slice the dough into 1/4" rounds. Space the rounds 1" apart on a parchment lined baking sheet & bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a cooling rack. When cool, toss the cookies gently in a bowl of confectioners' sugar until evenly dusted. Cookies can be stored in an airtight container for up to 2 weeks.
Click here for the printable recipe.