So I’m trying a new recipe every-other day. Today we have Lime Meltaways, courtesy of Queen Martha Stewart herself. I started looking for a different Martha cookie recipe, but stumbled upon this one. I like different cookies, and when I saw lime, I was intrigued. And, as luck would have it, I had some limes leftover from Thanksgiving.
What? You don’t bring tequila shots and lime to *your* family Thanksgiving?
(Just kidding. It was for an avocado egg roll appetizer I brought, but the tequila shots isn’t a half-bad idea.)
Aside from the limes, there isn’t really anything too odd in this recipe. Though I still don’t understand how beating butter and sugar “until pale and fluffy” (as Martha says to do) is an actual instruction. Butter is yellow and powdered sugar is white. Unless you are doing something very wrong, it’s always going to turn out pale and fluffy.
I added all the lime juice and zest, as well as vanilla, and it looked a little weird, to be honest. I didn’t take a picture of it, but I hoped it would come together. And it did, once the corn starch, flour, and salt were incorporated.
Marty (what I’m sure her close, personal friends call her) instructs her fandom to wrap the dough in specially-measured parchment paper, and to use a ruler at every turn. I’m my own woman and eyeballed it, and it looked fine. Into the fridge it went.
After a few hours, I pulled it out and sliced it up. From the oven came little lime coins that I rolled in powdered sugar very carefully (and while they were still hot.)
It’s so weird to have a lime Christmas cookie, but I’m all about this. It’s got a little zing to it while it melts in your mouth. Okay, Marty. You did okay with one. That’s why she’s the queen.
(from Martha Stewart)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- Finely grated zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 tablespoon pure vanilla extract
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon coarse salt
- Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
- Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
- Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.