|Classic Key Lime Melt Away Cookies|
For the Cookies:
1 ½ Sticks of Unsalted Butter, Room Temperature
1C Confectioners’ Sugar
2 Large Limes, Zested
2T Freshly Squeezed Lime Juice
1 ¾C + 2T AP Flour
Directions:1. In a large bowl of an electric mixer fitted with the whisk attachment, cream the butter and 1/3C of sugar until fluffy. Add the zest, juice, and vanilla, and then beat until fluffy. In a medium bowl, whisk together flour, cornstarch, and salt. Add to the butter mixture and beat on low speed until combined.
2. Between two 8x12inch pieces of parchment pepper, roll the dough into two 1-¼inch-diameter logs. Chill the logs for at least an hour.
3. Preheat the oven to 350 degrees and line two baking sheets with parchment. Place remaining 2/3C sugar in a resealable plastic bag. Remove the parchment from the logs and slice into ¼inch thick rounds (making sure the cookie dough rounds are slightly larger than the candied lime slices). Place the rounds on the prepared baking sheets (spaced about 1 inch apart).
4. Bake the cookies until barely golden, about 12-15 minutes. Transfer the cookies to a wire rack to cool slightly, just 3-4 minutes. While they are still warm, place the cookies into a bag with powdered sugar and shake them until they are fully covered in powdered sugar. Place them onto a serving plate to finish cooling before you enjoy.