Lime Meltaways
Source of Recipe
Kayla and John Chiarella
List of Ingredients
1 1/2 sticks of butter, softened
1 c. confectioners sugar
grated zest of 2 limes
2 tbsp. freshly squeezed lime juice
1 tbsp. vanilla extract
1 3/4 c., plus 2 tbsp. all purpose flour
2 tbsp. cornstarch
1/4 tsp. saltRecipe
In the bowl of electric mixturefitted with the wire attachment, cream butter and 1/3 c. 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 X 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 2 baking sheets with parchment. Place remaining 2/3 c. suagr in resealable plastic bag. Remove parchment from logs, slice dough into 1/8 inch rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes. Transfer cookies to wire rack to cool slightly, 8-10 minutes. While still warm, place cookies in the sugar filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in air tight container for up to 2 weeks.
Makes about 10 dozen
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