Recipe for Lime Meltaway Cookies

Josh's favorite treats are all lime based. When I saw Martha's recipe for Lime Meltaways, I knew I had to make them for my hubby!

Sometimes Martha's recipes annoy me because I think she tries on purpose to make things difficult. But not this one, the recipe was easy breezy! There were few ingredients and they were all basic.

Josh helped me out and rolled the dough into logs. He is good at it:) You have to chill the logs for at least an hour before baking. So this is a great cookie to make ahead of time…or have in the freezer! After slicing and baking, you roll them in powdered sugar. This makes the cookies oh so pretty…and they really do melt in your mouth! Josh gave them his stamp of approval so I am calling this baking adventure a success!

Lime Meltaways Martha Stewart

12 tablespoons (1 ½ sticks) unsalted butter, room temperature 1 cup confectioners' sugar Grated zest of 2 limes (I used 2 ½) 2 tablespoons freshly squezzed lime juice 1 tablespoon pure vanilla extract 1 ¾ cups, plus 2 tablespoons all-purpose flour 2 tablespoons cornstarch ¼ teaspoon salt

Directions 1. In the bowl of an electric mixer with the whisk attachment, cream butter and ⅓ cup of the confectioner's sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy. 2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. 3. Between two 8 by 12 inch pieces of parchment paper, roll dough into two 1 1/4-inch diameter logs. Chill at least one hour. 4. Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch thick rounds. Place rounds on baking sheets, spaced 1 inch apart. 5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.