Key Lime Meltaways

Posted: January 31, 2012 | Author: onewomaninaricefield | Filed under: Uncategorized | Tags: cup confectioners sugar, key lime juice, lime zest | 6 Comments »

I saw this recipe for Key Lime Meltaways on A Dash of Sugar and Spice’s blog via Facebook (where all worthy things–and many much less worthy things–seem to get posted eventually). I was immediately intrigued. I had made meltaways once before and honestly hated the recipe I had used. Other people said they were good but I wasn’t quite convinced. However how can you go wrong with citrus and powdered sugar? You can’t. That’s the answer to that question. These were even super easy to make vegan to bring to one of my coworkers. I like pointing out when something is easily vegan-ized because not everyone seems to be able to “get” that on their own. Go vegetarian for 2 months and then vegan for 2 months (not necessarily right in a row) and I guarantee you’ll learn a lot. Anyway, these cookies were a HUGE hit at home. Jake and I inhaled them within a few days. They also seemed to go over well with my milk-allergic coworker, who got his own little ziploc bag full of cookies and some powdered sugar (just in case they needed an extra shake or two later). Key lime is such a great flavor and this was a fantastic pairing of sweet and citrus. If only all cookies in life were this good.

Key Lime Meltaways
¾ cup unsalted butter (1½ sticks), room temperature
1 cup confectioners’ sugar, divided
Grated zest of 2 to 4 key limes
2 tablespoons freshly squeezed key lime juice
1 tablespoon pure vanilla extract
1¾ cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt

1. In a medium bowl, whisk together flour, cornstarch, and salt; set aside.
2. In a large mixing bowl, cream butter and ⅓ cup sugar until fluffy using an electric mixer.
3. Add lime zest, juice, and vanilla; beat until fluffy.
4. Add flour mixture to butter mixture and beat on low speed until combined.
5. Divide dough into 2 equal parts; roll each piece into a 1¼-inch diameter log and wrap in saran wrap.
6. Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
7. Heat oven to 350 degrees F.
8. Line two baking sheets with parchment paper.
9. Place remaining ⅔ cup sugar in a resealable plastic bag.
10. Remove saran wrap from logs; slice dough into ¼-inch thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
11. Bake cookies for about 11 to 14 minutes, or until barely golden. Transfer cookies to a wire rack to cool slightly, for just a few minutes. While still warm, place cookies in the sugar-filled bag; toss gently to coat.

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