Tuesday, August 2, 2011

Key Lime Melt Away Cookies

After I made my Deep Dish Key Lime Meringue Pie, I had left over key limes that I obviously needed to use up because I don't really know what else I could do with them. So, I searched the internet and came across Key Lime Meltaways. There is one specific recipe that a lot of people had made and raved about, which meant that was my winner. I had always loved these crisp citrus cookies covered in powdered sugar; however, I had never made them. It's sad to say that my favorites came from the grocery store. Not anymore. The cookies were a success and super easy to make. An added bonus is that you can store them in the refrigerator or freezer for a long period of time, and just slice 'em up when your craving these bad boys (the recipe makes two rolls of cookie dough). You can make 1, 2, or the whole cookie dough roll (that's a major plus in my book). This first recipe I am posting today is the classic version, but I spruced up the other roll of cookie dough with candied lime slices, just to make them more purdy. I realize that "more purdy" isn't the correct saying for this, but I'm from the south, and that's how we say it down here, ya'hear :) Enjoy!
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
1T Vanilla
1 ¾C + 2T AP Flour
2T Cornstarch
¼t Salt

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.

source: key lime meltaways.

*Check out Sweets for a Saturday for this recipe, as well as many others!!*

1 comment:

  1. Oh, YUM! I want a couple of these right now! Thank you..I'm marking the recipe!