Tuesday, August 11, 2009

Key Lime Meltaways

I’ve wanted to make these ever since I first drooled upon the Martha Stewart Cookies cookbook. Before my good friend Katie gave me the book for Christmas, I had only checked it out from the library (and renewed it THREE TIMES, I had it for a month!). But because it was closer to Christmas at the time, I chose to make the Buttered Rum Meltaways instead, which is a different variation on this shortbread cookie. Those were perfect for that season, and these were perfect for this season, SUMMER!

After a busy week at work, I always get the itch to be in the kitchen. This dough is a result of a weekend where I baked multiple things. I actually made it a couple weeks before baking the cookies. I knew I wanted to have something yummy on hand that I could serve with margaritas if we ever got the urge to make up a pitcher. SO… once the plan for the lime/tequila inspired dinner had been hatched, I was so happy to remember the cookies that were awaiting us in the freezer. After our guacamole, Tequila Citrus Grilled Chicken, Grilled Sweet Potato Salad, Black Beans with Lime, and margaritas had been consumed these were the perfect little dessert. And all I had to do was slice and bake them, then toss them in the powdered sugar. After the Buttered Rum Meltaways, I discovered I really enjoy shortbread type cookies. I like that they are hard, but then melt away in your mouth. I’m very happy to still have the other log in the freezer, just waiting to be baked!


Key Lime Meltaways


12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice (I used key lime juice & regular limes)
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt


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.

In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-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. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Well, that’s it! That’s the last of a great meal The Boy and I enjoyed recently on a casual Sunday. If you’re looking for a full menu that is definitely company-worthy, I highly recommend these dishes.

Part 1: Guacamole for Two
Part 2: Tequila Citrus Grilled Chicken
Part 3: Grilled Sweet Potato Salad
Part 4: Black Beans with Lime
Part 5. Key Lime Meltaways
Part 6: Margaritas (from an earlier post in my blog)

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