Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Key Lime-Clove Meltaways




Source of Recipe


www.wisdairy.com


List of Ingredients




3/4 cup (1 1/2 sticks) butter, softened
1 cup confectioners’ sugar, divided
1 1/2 tablespoons lime zest, freshly grated (from about 4 Key or 2 regular limes)*
2 tablespoons Key lime juice
1 tablespoon pure vanilla extract
1 3/4 cups, plus 2 tablespoons all-purpose flour
3/4 teaspoon ground cloves
2 tablespoons cornstarch
1/4 teaspoon salt

*Zest using the smallest side of a box grater
or cheese grater or a micro plane.

Recipe



In a mixing bowl, combine butter and 1/3 cup of confectioners’ sugar until light and fluffy. Add lime zest, lime juice and vanilla; beat until incorporated.

In a separate bowl, whisk together flour, cloves, cornstarch and salt. Add dry ingredients to the butter mixture, and mix until well combined. Divide dough in half and place each on a piece of wax paper. Shape into two 1-inch logs, using the paper to
shape and seal the logs. Chill at least 1 hour or overnight.

Preheat oven to 350°F.

Remove one log from refrigerator at a time, remove paper, and slice dough into 1/8-inch-thick rounds. Place 1 inch apart on cool, parchment-lined baking sheets. Bake until bottoms are barely golden, about 15 minutes.

Transfer cookies to a cooling rack to cool slightly, 4 to 5 minutes.

Measure 2/3 cup confectioners’ sugar into a resealable, gallon-size plastic bag. While the cookies are still warm, carefully place a few at a time in the bag, gently toss to coat, and place on rack to cool completely. Coat again before serving as necessary.

Store cookies in an airtight container for up to two weeks.

YIELD: 6 Dozen