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Lime Meltaways




Source of Recipe


Jenny McCoy is the pastry chef at A Voce in New York City


Recipe Introduction


- makes approximately 3 dozen cookies -


List of Ingredients




Ingredients
1 cup unsalted butter, at room temperature
1/2 cup powdered sugar
Zest of 2 limes, finely-grated
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt

Recipe




Procedure
1. Preheat your oven to 350°F.

2. Line two baking sheets with parchment.

3. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, powered sugar, lime zest and vanilla extract, on medium-high speed, for five minutes.

4. Reduce the speed of the mixer, and slowly add the flour and salt. Return the mixer speed back to medium-high and continue to cream the mixture for another five minutes.

5. Transfer the dough to a pastry bag fitted with a piping tip of your choice. (I used an Ateco round tip, size 804).

6. Pipe the dough into 1 1/2" rounds (or any other shape you might prefer), about a 1/2" apart.

7. Bake until edges are light golden and cookie dough is dry to the touch—approximately 10 to 15 minutes.

8. Let cool to room temperature on the sheet trays used for baking. Once cool, gently transfer to a serving dish or store in an airtight container for a day or two