Key Lime Meltaways
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Ingredients
5 dozen
- 12 tablespoons (1 1/2 sticks, 170 grams or 6 ounces) unsalted butter, room temperature
- 1 cup (120 grams) confectioners’ sugar, divided
- Grated zest of 4 tiny or 2 large key limes
- 2 tablespoons (30 ml) freshly squeezed lime juice
- 1 tablespoon (15 ml) pure vanilla extract
- 1 3/4 cup plus 2 tablespoons (235 grams) all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
- 2 tablespoons (15 grams) cornstarch
- 1/4 teaspoon fine sea or table salt
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Preparation
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy.
Step 2
Add lime zest, juice, and vanilla; beat until fluffy.
Step 3
In a medium bowl, whisk together flour, cornstarch, and salt.
Step 4
Add to butter mixture, and beat on low speed until combined.
Step 5
Between two 8-by-12-inch pieces of parchment paper, form dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
Step 6
Heat oven to 350 degrees. Line two baking sheets with parchment.
Step 7
Place remaining 2/3 cup sugar in a resealable plastic bag.
Step 8
Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Step 9
Bake cookies until barely golden, about 15 minutes.
Step 10
Transfer cookies to a wire rack to cool slightly, just three or four minutes.
Step 11
While still warm, place cookies in the sugar-filled bag; toss to coat.
Step 12
Bake or freeze remaining dough.
Step 13
Store baked cookies in an airtight container for up to 2 weeks.
Step 14
Save recipe for the next time?
Chef's notes
You can make these with regular limes as well, but if you run into some key limes, they’re worth it.
You could also keep the logs frozen for up to two months, and use them as the meltaway craving hits.
